Neu5Gc molecule in red meat linked to increased diabetes risk

A study involving nearly 90,000 French adults suggests that a specific mammal-derived sugar molecule, N-glycolylneuraminic acid (Neu5Gc), may be a hidden driver behind type 2 diabetes risk. Findings presented at the European Association for the Study of Diabetes annual meeting indicate that individuals with the highest intake of Neu5Gc had a 63% higher risk of developing the disease compared to those with the lowest intake.

Because humans lack the gene to produce Neu5Gc due to an ancient mutation, the immune system treats the molecule found in beef and lamb as foreign. When consumed, the molecule integrates into human tissue, triggering a low-grade chronic inflammation termed “xenosialitis.” Dr. Leopold Fezeu of Université Sorbonne Paris Nord noted that this inflammation “could impair insulin action and the insulin-producing cells of the pancreas.”

The research utilized the NutriNet-Santé cohort, tracking participants for a median of 7.2 years. While beef and lamb showed the highest levels of the molecule, smaller amounts were found in pork, game, and dairy. The study found no significant link between dairy-derived Neu5Gc and diabetes risk, potentially due to lower concentrations and smaller consumption volumes.