(P06-053-23) Cooking Methods of Foods and the Risk of Type 2 Diabetes: A Chinese Nationwide Cohort Study

Objectives: Cooking methods will determine the quality and nutrient content of diets and impact health promotion. However, the evidence on whether and how the effect of cooking methods on the onset of type 2 diabetes (T2D) is scarce. Here we examined the relationships between the intake of processed foods by different cooking methods and T2D risk among the Chinese population.

Methods: We included the participants ( >20 y) from the China Health and Nutrition Survey (1997-2015), including 6,921 men and 7,824 women at entry. Food consumption by various cooking methods was calculated using 3-d 24-h dietary recalls combined with both individual participant level and household food inventory in each round of survey. Diabetes cases were confirmed using a questionnaire. Cox proportional hazards regression models were performed to estimate the hazard ratios (HRs) of T2D.

Results: A total of 565 women and 502 men were identified as T2D during 149,218 person-years of follow-up. The multivariable-adjusted HRs of T2D and 95% CIs for the highest categories were 1.39 (1.17–1.66) for baked/griddle foods and 1.35 (1.13–1.61) for deep-fried foods compared with their lowest categories. The dose-response study revealed positive associations of deep-fried cereal, baked/griddle cereal, baked vegetable, baked snakes and stir-fried eggs with T2D risk. In addition, replacing one serving (114 g)/d of deep-fried foods and baked/griddle foods with the equivalent amount of boiled/steamed foods was related to a 50% (95% CI: 31%–64%) and 20% (95% CI: 6%–32%) lower risk of T2D.

Conclusions: Our findings demonstrated that cooking methods especially baking/griddling and deep-frying were associated with a higher T2D incidence. Boiling and steaming cooking methods for food may be advocated for a lower risk of T2D.

Funding Sources: This research was supported by the National Nutrition Science Foundation of China.