High Temperature Cooking Leads to HBP, Insulin Resistance?


#1

I’d like to take a look at the actual studies-- anyone able to find them?

https://newsroom.heart.org/news/grilling-and-other-high-temperature-cooking-may-raise-risk-of-high-blood-pressure

“Researchers analyzed cooking methods and the development of high blood pressure in people who regularly ate beef, poultry or fish: 32,925 women taking part in the Nurses’ Health Study; 53,852 women participating in the Nurses’ Health Study II; and 17,104 men in the Health Professionals Follow-Up Study. Detailed cooking information was collected in each of these long-term studies. None of the participants had high blood pressure, diabetes, heart disease, or cancer when they enrolled, but 37,123 people developed high blood pressure during an average follow-up of 12-16 years.”

““The chemicals produced by cooking meats at high temperatures induce oxidative stress, inflammation and insulin resistance in animal studies, and these pathways may also lead to an elevated risk of developing high blood pressure,” said Gang Liu, Ph.D., lead author of the study and a postdoctoral research fellow in the department of nutrition at the Harvard T.H. Chan School of Public Health in Boston.”


(Rob) #2

If it comes from Harvard/T H Chan it is usually garbage unless proven otherwise*. Remember, they are in the business of creating scaremongering headlines for themselves and their partners (AHA, ADA, etc.). This is very much on the crappy and unproven vegetarian bandwagon of “AGE’s will kill you” that is the new “Cholesterol will kill you” since that is being taken apart.

This is another of the abuses of the massive but poor longitudinal food diary data study where they capture a week of eating (badly) or “How often do you eat XYZ per week…” and then use it to find any scary relationship to some voodoo crap from elsewhere. To me, this is utter BULLSHIT :poop: if they are using their very poor food diary sample data to correlate eating bacon and fried eggs to the unrelated speculation about AGEs (which come from frying etc.) and then tying it to health outcomes.

PS AGE’s are Advanced Glycated Endproducts which are apparently the burnt crispy bits on fried/baked foods… they will give your CANCER :scream: :fu:

NOTE: * The Biggest Loser research also came out of Harvard though maybe a different group.


#3

its best to ignore anything coming from Harvard.


(You've tried everything else; why not try bacon?) #4

You have to read these reports carefully. Here, the operative word is “may,” which indicates that they think they might have found a statistical correlation, but getting from a correlation to causation is tricky and difficult. Remember that there is a very strong statistical correlation between fires and the presence of fire trucks. So that means fire trucks cause fires, right?

First off, I’d be willing to bet that the correlation discovered in this study is far weaker than the correlation between fire trucks and fires. Secondly, I’ll bet that the statistical validity of the correlation is also a lot weaker; i.e., that the correlation much likelier to be random, by certain statistical measures. If you can track down the original study, take a look at the estimated p-value for this correlation; if it’s something like p < 0.5 or p < 0.01, the statistical validity of the correlation is not very high. In the physical sciences, a p-value has to be something like p < 0.001 before people will even take notice, but in nutrition research, people often don’t hold themselves to such a high standard.


#5

Yeah I want to play the Eskimo game again and rip apart the actual study but I can’t find it


(Rob) #6

It’s not worth it… you could make a full time job out of debunking Harvard T H Chan :poop:

:rofl:


(TJ Borden) #7

I know it’s bullshit just by the headline. Blood pressure going up from grilling? That means they’re doing it wrong. Grilling on the back deck, cracking a beer (low carb of course :wink:), and enjoying a perfectly medium rare ribeye is about the best thing for lowering my blood pressure.


(Karen) #8

Amen, there are other universities that do solid, non-headline grabbing research.

K


(Cynthia) #9

mine does when I run out of propane!


(CharleyD) #10

The PUFAs are prone to oxidation at heat, starches oxidize to acrylamides in heat, and meats cooked high enough produce the polycyclic aromatic hydrocarbons.

They’re all bad, yes.

Cook low 'n slow.