Two observational studies presented at the European Association for the Study of Diabetes annual meeting highlight the relationship between diet and the risk of type 2 diabetes, specifically linking a sugar derived from red meat to a significantly higher risk of the disease. Additionally, lower consumption of ultra-processed foods and regular moderate-to-vigorous exercise were associated with a reduced risk, even among those with high genetic predispositions.
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The first study, conducted by researchers in France, found that adults with the highest intake of the red meat-derived sugar Neu5Gc had a 63% increased risk of developing type 2 diabetes compared to those with the lowest intake. The authors suggest that chronic inflammation may be the mechanism connecting red meat consumption to the disease. This study analyzed data from 89,953 participants of the NutriNet-Santé cohort, who were followed for an average of 7.2 years, during which 966 developed type 2 diabetes.
For participants in the highest quintile of Neu5Gc intake, a hazard ratio of 1.63 was recorded, indicating a 63% higher risk. The study adjusted for several variables, including age, sex, and health conditions, but the association remained significant even after accounting for body mass index, suggesting that the link might operate through inflammatory effects on insulin-producing cells.
The second study, led by researchers from City University of Hong Kong, analyzed data from 56,964 adults in the UK Biobank. It found that lower intake of ultra-processed foods combined with meeting exercise guidelines was linked to a lower risk of developing type 2 diabetes. During an average follow-up of 7.8 years, 926 participants were diagnosed with the disease. For every 10% increase in ultra-processed food intake, diabetes risk increased by 7%. Regular exercise reduced the risk by 39% for those who met the World Health Organization’s guidelines.
Among individuals at high genetic risk, low ultra-processed food intake and regular exercise were associated with a 35% and a 33% lower risk of type 2 diabetes, respectively. Combined, these factors led to a 49% lower risk among this group. The researchers emphasized that dietary habits and physical activity can be modified, providing actionable options for individuals concerned about genetic risk.
Both studies are observational and do not establish causation. Distinguishing their findings, the Neu5Gc study noted that only red meat-derived sources showed a strong association with diabetes, while no linkage was found with dairy-derived Neu5Gc. The researchers suggest exploring dietary changes, such as incorporating more poultry and plant-based proteins, to mitigate diabetes risk.
Experts reviewing the findings noted the significance of these studies for understanding lifestyle interventions in diabetes prevention, though they also urged caution in interpreting the data, emphasizing the need for further research to determine precise dietary recommendations.