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Scientists link a strange sugar in red meat to a 63% higher diabetes risk
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What Happened?
A sugar found in red meat, N-glycolylneuraminic acid, is linked to a 63% increased risk of type 2 diabetes, according to a large observational study. The findings suggest chronic inflammation may play a role.
Key points
- The study involved 89,953 adults with no prior diabetes or cancer.
- Participants with the highest Neu5Gc intake had a 63% higher diabetes risk.
- The association remained significant after adjusting for various diabetes risk factors.
- Obesity accounted for only 13% of the relationship between Neu5Gc and diabetes.
- Higher Neu5Gc intake from dairy did not show a similar diabetes risk.
Key insights
- Reducing intake of meat-derived Neu5Gc may lower diabetes risk.
- Chronic inflammation from Neu5Gc could affect insulin response.
- Further research is needed to confirm the role of Neu5Gc in diabetes.
Why it matters
The findings could inform dietary recommendations to reduce diabetes risk.
Source
Science Daily
