Red meat sugar Neu5Gc linked to 63% higher type 2 diabetes risk

Preliminary results from a French observational study presented at the European Association for the Study of Diabetes (EASD) Congress in Milan suggest a link between red meat consumption and type 2 diabetes risk. The research, involving the NutriNet-Santé cohort of nearly 90,000 adults, identifies a specific sugar molecule, Neu5Gc (N-glycolylneuraminic acid), as a potential driver of this risk.

Neu5Gc is commonly found in red meats, particularly beef and lamb, and to a lesser extent in dairy products. While most mammals produce this sugar, humans lack the ability to do so due to an ancient genetic mutation in the CMAH gene. When consumed, Neu5Gc is absorbed and incorporated into human tissues, where it may act as a foreign molecule that triggers chronic inflammation.

According to lead author Leopold Fezeu of Université Sorbonne Paris Nord, individuals with high Neu5Gc intake faced a 63 percent higher risk of developing type 2 diabetes compared to those with low intake. This association remained significant even after adjusting for factors such as physical activity, smoking, general diet, and body mass index (BMI).