A Hidden Sugar in Red Meat Linked to a 63% Higher Risk of Diabetes

A study of nearly 90,000 adults in France has found a link between higher intake of a sugar called N-glycolylneuraminic acid (Neu5Gc), found in red meat, and a greater risk of developing type 2 diabetes.

The preliminary findings suggest that this meat-derived sugar, which the human body recognizes as foreign, may contribute to the food's link to the disease.