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

A sugar in red meat that the human body recognizes as foreign may help explain the food’s link to type 2 diabetes. Preliminary findings from a French study of nearly 90,000 adults linked higher intake of a meat-derived sugar called N-glycolylneuraminic acid (Neu5Gc) with a greater risk of developing type 2 diabetes (T2D). Participants with [...]