A sugar molecule found in beef and lamb could help explain why red meat has long been linked to a higher risk of type 2 diabetes, a study has found.
The molecule, called Neu5Gc, is not naturally produced by humans – as a result, the immune system may recognise it as foreign and trigger inflammation linked to diabetes.
In the UK, about 4.3 million people are living with type 2 diabetes, which is linked to poor diet and lifestyle, and means the body either does not produce enough insulin or the insulin it makes does not work properly, leading to high blood
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