A Hidden Sugar in Red Meat Linked to a 63% Higher Risk of Diabetes
4 Articles
4 Articles
A Hidden Sugar in Red Meat Linked to a 63% Higher Risk of Diabetes
A sugar in red meat that the human body recognizes as foreign may help explain the food’s link to type 2 diabetes. Preliminary findings from a French study of nearly 90,000 adults linked higher intake of a meat-derived sugar called N-glycolylneuraminic acid (Neu5Gc) with a greater risk of developing type 2 diabetes (T2D). Participants with [...]
Preliminary findings from a French study, presented at the Annual Conference of the European Association for the Study of Diabetes (EASD).
A French study revealed that the intake of a sugar derived from red meat is associated with a significant increase in the risk of type 2 diabetes.
A recent study has shown that one of the naturally present components of red meat may be part of the explanation why its treatment is linked to the increased risk of type II diabetes, according to preliminary results presented by researchers at the annual meeting of the European Diabetes Association in Milan. The research focuses on a sugar compound known as N-glycolylneuraminic acid, produced by most... this component of red meat may raise the …
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