Liu G, et al. - An inspection was conducted of the open-flame and/or high-temperature cooking (grilling/barbecuing, broiling, or roasting) and doneness preferences (rare, medium, or well done) for red meat, chicken, and fish in association with type 2 diabetes (T2D) risk among U.S. adults who consumed animal flesh regularly (≥2 servings/week). A link was illustrated between open-flame and/or high-temperature cooking for both red meat and chicken with an increased T2D risk, independent of consumption amount, among adults who consumed animal flesh regularly. Findings displayed that these associations remained significant when red meat and chicken were analyzed separately.