Red meat sugar linked to higher type 2 diabetes risk

A study of nearly 90,000 adults found that individuals who consumed the highest levels of a sugar naturally found in red meat had a 63% higher risk of developing type 2 diabetes. Science Daily Exercise and Science Daily both reported on the preliminary findings from the large observational study. [1][2]

Researchers suspect that the sugar may trigger chronic inflammation in the body. Science Daily Exercise reported that this process could reveal a connection between red meat consumption and diabetes that extends beyond weight gain. [1]

The findings build on previous research into dietary habits and blood sugar management. As FTMQ Health reported earlier, dietary sequence can also affect metabolic responses, such as research showing that consuming fat before carbohydrates helped regulate blood sugar in mice with type 2 diabetes. [4]

Science Daily Exercise reported that the natural sugar may help explain why red meat consumption has long been associated with an elevated risk of type 2 diabetes. Scientists are continuing to investigate the underlying mechanisms behind the association. [1]