Sugar molecule in red meat linked to 63% higher risk of type 2 diabetes

Preliminary findings presented at the European Association for the Study of Diabetes meeting indicate that high intake of dietary N-glycolylneuraminic acid (Neu5Gc), a sugar found in red meat, is associated with a 63% increased risk of developing type 2 diabetes. This association remains significant even after adjusting for other risk factors such as physical activity, diet, smoking, and health conditions.

Originally published by gnews