A study published in Science Daily reports that a sugar found in red meat is associated with a 63% higher risk of developing diabetes.

"Scientists link a strange sugar in red meat to a 63% higher diabetes risk" — Science Daily · Science & Medicine

19 Oct 2026

What it means

A study presented at the European Association for the Study of Diabetes () annual meeting found that people with the highest intake of a sugar called —naturally present in red meat—had a 63% higher risk of developing type 2 diabetes over about seven years, compared to those with the lowest intake. This specific sugar molecule cannot be produced by the human body and may trigger inflammation, offering a potential biological explanation for the well-known link between red meat consumption and diabetes, beyond factors like fat and calories.

Accuracy & sourcesGrounded

The claim comes from an observational cohort study presented at a major international diabetes conference (EASD). While the conference presentation is a primary source, the findings have not yet gone through formal peer review for journal publication. The reported association is statistically significant but observational, meaning it cannot prove causation, and residual confounding (e.g., overall diet, lifestyle) may contribute.

A study published in Science Daily reports that a sugar found in red meat is associated with a 63% higher risk of developing diabetes.

What it means

Accuracy & sourcesGrounded

How new

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