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.
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4 Articles
A particular sugar molecule in red meat could increase the risk of type 2 diabetes by 63% if meat consumption is too high: this is revealed by a preliminary study presented by Leopold Fezeu from Univers... (ANSA)
New EASD study highlights red meat sugar as independent risk factor for type 2 diabetes
Preliminary results of an observational study being presented at the Annual Meeting of The European Association for the Study of Diabetes (EASD) in Milan, Italy (Sept 28 – Oct 2), reveal that a sugar called dietary N-glycolylneuraminic acid (Neu5Gc), which is common in red meat, is independently associated with a 63% higher risk of developing type 2 diabetes (T2D) in those with the highest versus lowest consumption, even after taking into accoun…
Sugar molecule in red meat linked to higher risk of developing type 2 diabetes
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.
Red meat has long been associated with an increased risk of type 2 diabetes. A large French cohort analysis now points to the non-human sialic acid Neu5Gc as a possible part of this connection. People with particularly high intake from meat had a 63% higher relative risk of disease than those with the lowest intake, but the data are preliminary and do not prove any cause. Bobigny (France). A high consumption of red and processed meat has already…
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