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…
A recent study presented at the European Association for the Study of Diabetes (EASD) conference suggests a link between high consumption of a sugar called Neu5Gc, found in red meat, and a 63% higher risk of developing type 2 diabetes (T2D). This connection remained significant even after researchers considered other risk factors for T2D, such as physical activity, overall diet, smoking status, and health conditions, as well as body mass index (BMI).
Dr. Leopold Fezeu, the lead author from Université Sorbonne Paris Nord in Bobigny, France, explained that the research indicates chronic inflammation as a possible mechanism connecting red meat consumption with T2D, beyond just the amount of red meat consumed and independent of body fat. The study found that higher intakes of Neu5Gc, a sugar unique to red meat, were associated with progressively greater risks of T2D.
Most mammals naturally produce Neu5Gc, but humans lost this ability due to a mutation in the CMAH gene. Neu5Gc is present in red meat, particularly beef and lamb, and to a lesser extent in dairy products. When consumed, Neu5Gc is absorbed into human tissues, acting as a foreign molecule, or xeno-autoantigen, potentially triggering chronic immune activation and inflammation linked to various diseases, including T2D and cardiovascular issues.
The study analyzed data from 89,953 adults in the NutriNet-Santé study over a median follow-up period of 7.2 years. Participants completed dietary records to estimate their daily intake of Neu5Gc from red meat and dairy products. After adjusting for potential confounding factors, the researchers found a statistically significant association between meat-derived Neu5Gc and T2D risk, with those in the highest exposure quintile having a 63% higher risk compared to the lowest.
The association was consistent across genders and did not appear to be affected by energy intake levels.
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