European Association for the Study of Diabetes

A large observational study of nearly 90,000 French adults has found that people with the highest intake of a sugar naturally present in red meat face a 63% higher risk of developing type 2 diabetes, researchers reported at the annual meeting of the European Association for the Study of Diabetes in Milan. The findings lend support to the idea that chronic inflammation, rather than body weight alone, helps explain the long-standing link between red meat and diabetes.