People with the highest intake of Neu5Gc, a sugar found mainly in beef and lamb, had a 63% higher risk of developing type 2 diabetes, but researchers stressed that the observational findings do not prove cause and effect.
New research presented at the annual meeting of the European Association for the Study of Diabetes in Milan suggests that a compound found largely in red meat may be linked to a higher risk of type 2 diabetes, although scientists stressed that the findings are preliminary and do not prove cause and effect.
The observational study drew on data from 89,953 adults taking part in France’s NutriNet-Santé project, a long-running investigation into the links between diet, lifestyle and health. None of the participants had type 2 diabetes or cancer when they entered the study, and they were followed for an average of seven years. During that period, 966 people developed type 2 diabetes. According to the study team, led by Leopold Fezeu of Université Sorbonne Paris Nord, participants with the highest intake of N-glycolylneuraminic acid, or Neu5Gc, tended to have a less favourable health profile at the outset, including higher body weight, more frequent high blood pressure and lipid disorders, and a greater likelihood of smoking.
Neu5Gc is a sugar naturally produced by most mammals and found mainly in red meat, particularly beef and lamb, as well as in smaller amounts in dairy products. Humans cannot make it themselves because of an ancient genetic mutation. The researchers estimated intake using detailed food diaries and a database of Neu5Gc content in foods, then grouped participants into five intake categories. They reported that those in the top group had a 63% higher risk of developing type 2 diabetes than those in the lowest group, even after adjusting for age, sex, physical activity, smoking, overall diet quality and existing health conditions. A dose-response pattern also emerged, with risk rising as Neu5Gc intake increased.
Fezeu said the results support the idea that chronic inflammation may be one mechanism linking red meat consumption with type 2 diabetes, partly independently of overall meat intake and body fat. The team estimated that obesity explained about 13% of the association. Even so, after accounting for total red meat consumption, the link with Neu5Gc weakened and was no longer statistically significant, suggesting that the sugar may explain only part of the broader relationship between red meat and diabetes risk.
Independent experts urged caution. Flora Bailey, a London-based family doctor and metabolism specialist who was not involved in the research, told Newsweek the findings were “interesting” and could help explain why red meat has previously been associated with poorer metabolic health. But she added that the work was at an early stage and should be seen as a prompt for further study rather than a final answer. The researchers themselves noted that some participants may already have had pre-diabetes at the start of the study, that unmeasured lifestyle factors could still have influenced the results and that dietary estimates are never exact. They said further research is needed to test whether reducing foods rich in Neu5Gc, such as beef and lamb, could help lower diabetes risk.
Disclaimer: This content is for informational purposes only and is not intended to be a substitute for professional medical judgment, advice, diagnosis, or treatment.
