A Hidden Sugar in Red Meat Linked to a 63% Higher Risk of Diabetes
A sugar in red meat that the human body recognizes as foreign may help explain the food’s link to type 2 diabetes. Preliminary findings from a French study of nearly 90,000 adults linked higher intake of a meat-derived sugar called N-glycolylneuraminic acid (Neu5Gc) with a greater risk of developing type 2 diabetes (T2D). Participants with
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Story file
- Section
- Health
- Topics
- Health alerts
- First reported by
- Scitechdaily
- Reporter
- european association for the study of diabetes
- Published
- Wednesday, 14 October 2026, 4:14 am IST
- Coverage
- One outlet so far
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