Preliminary research presented at a European medical meeting links high intake of the sugar Neu5Gc found in red meat to a 63% higher risk of type 2 diabetes. The observational study analyzed data from nearly 90,000 adults, finding the link significant even after adjusting for lifestyle factors.

Troppa carne rossa aumenta del 63% il rischio di diabete 2. La colpa è dello zucchero Neu5Gc: ecco cosa dice il nuovo studio e quali sono i rischi

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...

Un maggiore apporto di Neu5Gc, uno zucchero non umano presente nella carne rossa, è associato a un rischio più elevato di diabete di tipo 2 in uno studio preliminare presentato a Milano. L’analisi ha coinvolto 89.953 adulti, seguiti in media per 7,2 anni. Il rischio è risultato superiore del 63% nei

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...

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.

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."...

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.

Martin Hamer's unified xenoantigen hypothesis connecting dietary Neu5Gc and wheat-derived immunogens to chronic inflammatory conditions including acne and rosacea.

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...