Research Suggests Red-Meat Eaters Primed for E. Coli

According to researchers in Australia and the United States, those who persistently eat red meat may be more susceptible to E. coli infection.
Apparently, the meat contains sugar molecules, Neu5Gc, that accumulate in cells lining the intestines and blood vessels and act as a “magnet” for E. coli toxins. The scientists reportedly tested the affinity of the bacteria for Neu5Gc in a lab dish and noted, “The human samples showed the presence of the Neu5Gc toxin binding sites in the gut and the kidney, the two target organs for the disease.” Then, they confirmed the results with genetically modified mice that have the gene which produces Neu5Gc suppressed. The research appears in Nature, but was not available when the Update was prepared. See The Australian, October 30, 2008.