Increased heart disease risk from red meat

#cardiovasculardisease #blood #targetproteins #cholesterol #metabolites #poultry #heart #riskfactors #bloodpressure

Chemicals produced in the digestive tract by gut microbes after eating red meat may help explain part of the higher risk of cardiovascular disease associated with red meat consumption, according to new research published today in the American Heart Association’s peer-reviewed journal Arteriosclerosis, Thrombosis, and Vascular Biology (ATVB).

Previous research has found that certain metabolites are associated with a greater risk of cardiovascular disease . One of these metabolites is TMAO, or trimethylamine N-oxide, which is produced by gut bacteria to digest red meat that contains high amounts of the chemical L-carnitine .

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