If you love to eat red meat, this habit can lead to life-threatening heart disease.
This was revealed in a medical study conducted in the United States.
The Cleveland Clinic study found that fat and cholesterol in red meat are harmful to the arteries of the heart, but bacteria in the stomach also play a role.
The study provided evidence that there is a link between bacteria in the stomach and a compound called TMAO, which increases the risk of heart attack and stroke in people who eat a lot of red meat.
TMAO (or trimethylamine N-oxide) is a metabolite produced by gut bacteria. Briefly, nutrients such as phosphatidylcholine (also known as lecithin), choline, and L-carnitine are abundant in animal-derived products such as red meat, egg yolk and full-fat dairy products.
There are trillions of bacteria in our gut, most of which are harmless but also play a role in health.
These bacteria work to make certain compounds, one of which is TMAO, which is produced by a specific type of bacteria with the help of 3 nutrients which are abundant in red meat and liver.
The study found that high levels of TMAO in the body indicate an increased risk of heart attack, stroke and death.
Research has shown that people who eat a lot of red meat have a 2 to 3 thirds increase in TMAO levels within a month.
But the good news is that this effect can be reversed and research has shown that reducing the amount of red meat in the diet can reduce TMAO levels to a healthy level in 3 to 4 weeks.
“We know that lifestyle factors are very important for the health of coronary arteries and the results provide further evidence that reducing the level of TMAO can reduce the risk of heart disease,” the researchers said.
The results of the study were published in the medical journal Nature Microbiology.
Earlier, in February 2020, a joint study by Northwestern Medicine University and Cornell University in the United States found that consumption of red and processed meat increased the risk of heart disease and death.
Research has found that consuming red meat, processed meat or chicken (not fish) just twice a week can increase the risk of coronary heart disease by 3 to 7%.
Similarly, eating red or processed meat (not chicken or fish) twice a week increases the risk of death from any cause by 3%.
Researchers say that while this may seem like a small difference, reducing the consumption of red meat and processed meat can be beneficial to health, and it has already been shown that eating more red meat causes other medical problems, such as cancer. Can become
He said that precautionary measures in the use of animal protein foods could help reduce the risk of heart disease and premature death.
The study, published in the medical journal JAMA Internal Medicine, found that there was a link between coronary heart disease and death.
He said that fish, seafood and vegetable varieties like protein like nuts and pulses are the best alternatives to meat.