Compound in red meat linked to higher type 2 diabetes risk: French study
Preliminary French research suggests high intake of a compound in red meat may raise type 2 diabetes risk by up to 63 percent.
Research presented at the European Association for the Study of Diabetes meeting suggests a sugar called N-glycolylneuraminic acid (Neu5Gc) found in red meat may be linked to a higher risk of type 2 diabetes. The study analyzed data from 89,953 adults in France's NutriNet-Santé project, following participants for an average of 7.2 years.
Researchers found those with the highest intake of Neu5Gc, which is naturally produced by most mammals and found in red meat, had a 63% greater risk of developing type 2 diabetes compared to those with the lowest intake, even after accounting for factors like body weight and pre-existing health conditions. Lead author Dr. Leopold Fezeu stated that the findings support chronic inflammation as a potential mechanism linking red meat consumption to type 2 diabetes, though he noted further research is needed to confirm the results. The study also found no association between Neu5Gc from dairy products and diabetes risk.
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