Compound in red meat linked to higher type 2 diabetes risk: French study

Preliminary findings from a French study suggest a possible link between high consumption of a natural compound found in red meat and an increased risk of type 2 diabetes, with those consuming the most facing a 63% higher risk compared to those with the lowest intake, according to Medical Xpress.

Researchers focused on N-glycolylneuraminic acid (Neu5Gc), a type of sugar naturally present in most mammals. Humans, however, lost the ability to produce it due to a genetic mutation early in evolution.

The compound is especially concentrated in red meat, particularly beef and lamb, and is present in smaller amounts in dairy products.

The team used data from the French NutriNet-Santé study, which examines links between diet, lifestyle, and health, to track the relationship between Neu5Gc intake and type 2 diabetes incidence.

Participants had an average age of 42, with women making up about 79% of the group. None had type 2 diabetes or cancer at the start of the study.

Participants recorded their food intake over three days, allowing researchers to estimate their average daily Neu5Gc consumption. After an average follow-up of 7.2 years, 966 new cases of type 2 diabetes were recorded. Participants were divided into five groups based on their meat-derived Neu5Gc intake.

Analysis showed that those in the highest intake group were 63% more likely to develop type 2 diabetes than those in the lowest group. This association remained even after adjusting for factors such as age, sex, physical activity, diet quality, smoking, and other health conditions.

The link was observed in both men and women. In contrast, Neu5Gc from dairy products was not associated with an increased diabetes risk.

When total Neu5Gc intake from all food sources was considered, higher consumption was associated with a 37% increased risk of diabetes, with most of the risk linked to red meat sources.

Immune response may explain the link

Researchers believe one possible mechanism involves the immune system. When people eat foods containing Neu5Gc, the body can absorb and incorporate the compound into some tissues. Since humans do not naturally produce Neu5Gc, the immune system may recognize it as foreign and produce antibodies against it.

This immune response may contribute to chronic inflammation, which could help explain the observed link between Neu5Gc consumption and type 2 diabetes.

Lead researcher Dr. Leopold Fezeau of Sorbonne Paris North University in Bobigny, France, said the findings support the hypothesis that chronic inflammation may be one mechanism connecting red meat consumption and type 2 diabetes.

He also emphasized the need for further studies to determine whether Neu5Gc itself is responsible for the association, or if other components in red meat may play a role.