High consumption of Neu5Gc, a sugar found primarily in red meat, has been linked to an increased risk of developing Type 2 diabetes. This is the conclusion of a study in which researchers analyzed data from nearly 90,000 people in France.
The participants had an average age of 42, and 79% were women. At the time they enrolled in the study, none had Type 2 diabetes or cancer.
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To assess their diets, participants kept food diaries. Researchers used these records to estimate each person’s intake of Neu5Gc, a sugar found in animal-derived foods.
The study covered several types of red meat, including beef, lamb, pork, rabbit, goat and game. Processed meats, such as bacon, sausages and cured meat products, were analyzed separately.
Participants were divided into five groups according to their Neu5Gc intake from meat.
Risk up to 63% higher
The follow-up period lasted more than seven years, during which researchers identified 966 new cases of Type 2 diabetes.
The analysis accounted for factors including age, sex, physical activity, diet quality, smoking status and underlying health conditions. Researchers also specifically assessed the role of body mass index (BMI).
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The results showed that the risk of Type 2 diabetes rose with increasing Neu5Gc intake from meat. Participants in the highest-intake group had a 63% higher risk than those in the lowest-intake group. In the second-highest group, the risk was 41% higher.
How much meat did participants eat?
In the highest-intake group, men consumed an average of 97 grams of red meat per day, while women consumed 73 grams. When processed meat was included, the figures rose to 136 grams for men and 96 grams for women, respectively.
In the lowest-intake group, men consumed about 5 grams of red meat per day, while women consumed virtually none.
A separate analysis found no association between Neu5Gc intake from dairy products and the risk of developing Type 2 diabetes.
Preliminary findings
The researchers suggest that their findings may point to a link between Neu5Gc in red meat, chronic inflammation and the development of Type 2 diabetes. However, the results do not establish that the sugar itself causes the disease.
The authors emphasize that the study was observational and that its findings are preliminary. Further research is needed to determine whether Neu5Gc actually contributes to the development of diabetes and, if so, through what biological mechanisms.
