Scientists link a strange sugar in red meat to a 63% higher diabetes risk

A sugar naturally present in red meat may help explain why eating these foods has been associated with a higher risk of type 2 diabetes. Preliminary findings from a large observational study suggest that people who consume the most of this sugar face a substantially greater risk of developing the disease, potentially because of its effects on the immune system and chronic inflammation.

The sugar, known as N-glycolylneuraminic acid (Neu5Gc), is particularly common in beef and lamb. Researchers found that participants with the highest intake of meat-derived Neu5Gc had a 63% higher risk of developing type 2 diabetes (T2D) compared with those who consumed the least.

The association remained statistically significant after researchers accounted for several established diabetes risk factors, including physical activity, overall diet, smoking, and existing health conditions. It became weaker after body mass index (BMI) was also considered, but remained significant.