Diabetes risk in grilled meat

Scientists have discovered that regularly eating grilled bacon, a sausage sandwich or a cooked breakfast can send obesity and diabetes rates soaring.
Such cooking methods have long been hailed as the healthier alternative to fried food. But now it appears that eating grilled and roasted food can be just as bad for you.
Researchers at Mount Sinai University, in New York, have discovered that a compound found when food is cooked in dry heat can trigger significant weight gain, insulin resistance and type 2 diabetes.
Last year, a study revealed that eating just 50g of processed red meat a day – the equivalent of one sausage or two rashers of bacon – is enough to increase your chances of developing type 2 diabetes by 51 per cent. Unprocessed red meat such as steak has also been found to be a major risk, with just 100g a day increasing your chances of having the condition by a fifth. And the cooking method is also a factor, with barbecuing, frying – and now grilling and roasting –  particularly dangerous.