A sugar in red meat linked to higher diabetes risk, according to new French research presented at the EASD congress.
Sugar in meat linked to diabetes risk
A sugar called Neu5Gc, found in red meat, is linked to a 63% higher risk of developing type 2 diabetes among people who consume the most of it, according to preliminary data from a French study. The findings were shared at a conference in Milan in October 2026 by researchers from the French NutriNet-Santé cohort.Neu5Gc and human biology
Most mammals naturally produce Neu5Gc, but humans lost this ability due to a genetic mutation in the CMAH gene. As a result, humans absorb this sugar through diet, mainly from beef and lamb, and in smaller amounts from dairy products. Once inside the body, it can integrate into tissues and trigger immune responses.Immune response to foreign sugar
The body’s immune system recognizes Neu5Gc as foreign, leading to a chronic, low-level inflammation called xenosialitis. This inflammation may contribute to health issues, though the connection to type 2 diabetes had not been tested in large studies until now.Study details and participants
Researchers analyzed data from 89,953 adults, with an average age of 42. Four out of five participants were women, and none had diabetes or cancer at the start of the study. Each participant provided three detailed 24-hour dietary records to track their intake of Neu5Gc and other nutrients.
