Meat Consumption and Increased Diabetes Risk: Building on the Current Evidence Base | AJMC

Study links Neu5Gc sugar in red meat to 63% higher type 2 diabetes risk

A study of nearly 90,000 adults found that people consuming the most Neu5Gc, a sugar naturally present in red meat, had a 63% higher risk of developing type 2 diabetes. Scientists suspect the sugar may trigger chronic inflammation, potentially revealing a hidden mechanism behind the long-observed connection between red meat consumption and diabetes.