Sugar molecule in red meat linked to higher risk of developing type 2 diabetes
Researchers found the strongest association came from meat-derived Neu5Gc, while dairy-derived Neu5Gc showed no link and the result remains preliminary.
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8 Articles
A particular sugar molecule in red meat could increase the risk of type 2 diabetes by 63% if meat consumption is too high: this is revealed by a preliminary study presented by Leopold Fezeu from Univers... (ANSA)
Sugar found in red meat linked to type 2 diabetes risk, EASD study finds
The analysis covered all red meat, including lamb, beef, pork, rabbit, goat, and game meat. It recorded processed foods such as bacon, sausages, and cured meats as a separate food group. Dairy products were also analysed separately.
New EASD study highlights red meat sugar as independent risk factor for type 2 diabetes
Preliminary results of an observational study being presented at the Annual Meeting of The European Association for the Study of Diabetes (EASD) in Milan, Italy (Sept 28 – Oct 2), reveal that a sugar called dietary N-glycolylneuraminic acid (Neu5Gc), which is common in red meat, is independently associated with a 63% higher risk of developing type 2 diabetes (T2D) in those with the highest versus lowest consumption, even after taking into accoun…
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 researchers accounted for other T2D risk factors, including physical activity, overall diet, smoking status and other health conditions.
Neu5Gc, a natural red meat sugar, is associated with 63% more risk of type 2 diabetes. It is a preliminary clue, not a cause. The entry Red meat sugar that raises 63% the risk of type 2 diabetes (and is not fat) was first published in What!.
It is called Neu5Gc and is a sugar molecule commonly present in red meat. According to the preliminary results of an observational study presented at the Annual Congress of the European Association for the Study of Diabetes (Easd), which opened today in Milan, it is independently associated with a greater risk of 63% [...]
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