Red Meat Sugar Linked To Higher Diabetes Risk In New Study

New research suggests that N-glycolylneuraminic acid (Neu5Gc), a sugar found in red meat, may contribute to the increased risk of type 2 diabetes associated with high red meat consumption. The study found a significant dose-dependent relationship between Neu5Gc intake and diabetes risk, with the highest intake group showing a 63% greater risk compared to the lowest.