Non-human molecule absorbed by red-meat eaters

Eating red meat and milk products causes tissues to absorb a non-human, molecular sugar called N-glycolylneuraminic acid (Neu5Gc), according to a study by researchers at the University of California, San Diego School of Medicine.

The study will be published online later this week by the Proceedings of the National Academy of Sciences and is scheduled for print on Oct. 14.

Saturated fats are usually blamed for the association between eating red meat and cancer and heart disease. The researchers suggest more work on the role Neu5Gc may play in health.

Neu5Gc occurs naturally in lamb, pork and beef. For more information and a chart showing levels of the molecule in various foods, click here.