Study links red meat sugar Neu5Gc to higher type 2 diabetes risk
A European Association for the Study of Diabetes study published on October 18, 2026, found that high intake of a specific sugar in red meat raises type 2 diabetes risk.
New sugar identified in beef and lamb
Researchers identified N-glycolylneuraminic acid, known as Neu5Gc, as the substance naturally present in beef and lamb. This specific sugar is particularly common in these types of red meat compared to other food sources.
High intake linked to increased disease risk
Participants with the highest consumption of meat-derived Neu5Gc faced a 63% higher risk of developing type 2 diabetes. The association remained statistically significant even after researchers accounted for physical activity, smoking, and existing health conditions.
Inflammation may explain the hidden connection
Scientists suspect this sugar triggers chronic inflammation which could reveal a link between red meat and diabetes beyond weight gain. The findings became weaker after body mass index was considered but remained significant in the analysis.
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