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Sugar molecule in red meat linked to higher risk of developing type 2 diabetes
Researchers found the strongest association came from meat-derived Neu5Gc, while dairy-derived Neu5Gc showed no link and the result remains preliminary.
- Researchers at the European Association for the Study of Diabetes annual meeting in Milan presented data linking dietary N-glycolylneuraminic acid —a sugar common in red meat—to a 63% higher risk of developing Type 2 diabetes .
- The observational study tracked 89,953 French adults over a median of 7.2 years, identifying 966 T2D cases; researchers compared participants across quintiles based on meat-derived Neu5Gc intake to assess the association.
- People in the highest meat-derived Neu5Gc quintile faced a 63% higher T2D risk, while those in the second-highest group had a 41% higher risk. Findings support chronic inflammation as a mechanism linking red meat consumption to T2D.
- Study lead author Dr. Leopold Fezeu called the association 'an important finding' given how common red meat is in Western diets. He suggested future research explore whether favoring poultry or plant-based proteins could help prevent T2D.
- Authors noted these preliminary results have not yet been validated. Future research aims to measure anti-Neu5Gc antibodies and investigate how other red meat components, such as haem iron, relate to T2D risk.
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23 Articles
23 Articles
Studies show that dietary patterns high in red and processed meat, as well as foods and beverages containing added sugar, are generally associated with a higher risk of developing type 2 diabetes.
·Tehran, Iran (Islamic Republic of)
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Sugar from red meat was associated with a higher risk of type 2 diabetes if intake was high.
·Helsinki, Finland
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A sugar made from red meat could promote inflammation and thus increase the risk of type 2 diabetes, as a new study shows.
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Total News Sources23
Leaning Left2Leaning Right2Center9Last UpdatedBias Distribution69% Center
Bias Distribution
- 69% of the sources are Center
69% Center
L 16%
C 69%
15%
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