Sugar molecule in red meat linked to higher risk of developing type 2 diabetes
A new study suggests that high consumption of the sugar molecule Neu5Gc, found in red meat, is linked to a 63% higher risk of developing type 2 diabetes. Researchers believe this molecule triggers an immune response that causes chronic inflammation in humans.
Why it matters
This finding provides a potential biological mechanism for why red meat consumption is associated with metabolic health issues, independent of body mass index.
by European Association for the Study of Diabetes
edited by Sadie Harley , reviewed by Robert Egan
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Add as preferred source Credit: Unsplash/CC0 Public Domain Preliminary results of an observational study presented at the annual meeting of the European Association for the Study of Diabetes ( EASD ) in Milan, Italy, Sept. 28–Oct. 2, show that high consumption of a sugar called dietary N-glycolylneuraminic acid (Neu5Gc), which is common in red meat, is associated with a 63% higher risk of developing type 2 diabetes (T2D). The association held after researchers accounted for other T2D risk factors, including physical activity, overall diet, smoking status and other health conditions.
The association was weaker but remained significant after researchers also accounted for body mass index (BMI).
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