Latest Cooking / Recipes news
Skin Appears to Be Key Pathway for Absorption of BBQ Fumes
posted August 3rd
by modernClinician Editorial Team
by modernClinician Editorial Team
Dermal absorption is a more important pathway than inhalation for the intake of low-molecular-weight polycyclic aromatic hydrocarbons during barbecuing, according to a study published recently in Environmental Science & Technology.
Grilled Meat, Chicken Ups Risk of Type 2 Diabetes in U.S. Adults
posted March 15th
by modernClinician Editorial Team
by modernClinician Editorial Team
Open-flame and/or high-temperature cooking methods (such as grilling/barbecuing, broiling, or roasting) to prepare chicken and red meat are associated with an increased risk of type 2 diabetes, according to a study published online March 12 in Diabetes Care.
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