N-glycolylneuraminic acid (Neu5Gc) has been repeatedly associated with human cancer, but reliable detection has remained elusive, generating controversy regarding its presence in human samples. To add...

Neu5Gc, un azúcar presente en la carne roja, se relaciona con un mayor riesgo de diabetes tipo 2, aunque su papel causal sigue sin demostrarse.

Uno zucchero nella carne rossa associato a un +63% di rischio diabete: lo studio. Si chiama Neu5Gc ed è una molecola di zucchero comunemente presente nella...

Da zucchero in carne rossa fino a +63% rischio diabete 2 in chi ha alti consumi. Si chiama Neu5Gc ed è una molecola di zucchero comunemente presente nella...

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Preliminary results of an observational study presented at the annual meeting of the European Association for the Study of Diabetes (EASD) in Milan, Italy, Sept. 28–Oct. 2, show that high consumption ...

Preliminary results of an observational study presented at the annual meeting of the European Association for the Study of Diabetes (EASD) in Milan, Italy, Sept. 28–Oct. 2, show that high consumption of a sugar called dietary N-glycolylneuraminic acid (Neu5Gc), which is common in red meat, is associated with a 63% higher risk of developing type 2 diabetes (T2D). The association held after researchers accounted for other T2D risk factors, including physical activity, overall diet, smoking status and other health conditions.

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Sialic acids are important cell-surface molecules of animals in the deuterostome lineage. Although humans do not express easily detectable amounts of N-glycolylneuraminic acid (Neu5Gc, a hydroxylated form of the common sialic acid N-acetylneuraminic acid, Neu5Ac), it is a major component in great ap …

Preliminary results of an observational study being presented at the Annual Meeting of The European Association for the Study of Diabetes (EASD) in Milan, Italy (Sept 28 – Oct 2), reveal that a sugar called dietary N-glycolylneuraminic acid (Neu5Gc), which is common in red meat, is independently associated with a 63% higher risk of developing type 2 diabetes (T2D) in those with the highest versus lowest consumption, even after taking into account other T2D risk factors such as level of physical activity, overall diet, smoking status and other health conditions. The association was weaker but remained significant after also accounting for body mass index (BMI). Our findings support chronic inflammation as a specific mechanism linking red meat consumption with T2D, partly beyond the amount of red meat a person eats and partly independent of body fat." Dr. Leopold Fezeu, Study Lead Author, Université Sorbonne Paris Nord The analysis found that the higher the levels of Neu5Gc, the greater the risk of developing T2D. As Dr Fezeu explained, " Although we do not know exactly what levels of Neu5Gc trigger an immune response, our data suggest that higher intakes of meat-derived Neu5Gc are associated with a progressively higher risk of T2D."...