Neu5Gc sugar in red meat linked to higher type 2 diabetes risk

A study involving 90,000 adults in France suggests that a sugar molecule found in red meat, known as N-glycolylneuraminic acid (Neu5Gc), is linked to an increased risk of developing type 2 diabetes.

Because Neu5Gc is not naturally produced by humans, the immune system may recognize it as a foreign substance, potentially triggering inflammation that leads to insulin resistance. Researchers found that individuals with the highest dietary intake of meat-derived Neu5Gc had a 63% higher risk of developing type 2 diabetes compared to those with the lowest intake.

The association remained statistically significant after adjusting for variables such as age, sex, smoking, physical activity, and body mass index. While Neu5Gc is also present in some dairy products, the link appeared to be primarily driven by consumption of beef and lamb.

Lead researcher Dr. Leopold Fezeu of Université Sorbonne Paris Nord noted the importance of the finding given the prevalence of red meat in Western diets. However, researchers emphasized that the study was observational and preliminary, meaning it does not establish a direct cause-and-effect relationship.