A recent study performed by the Cleveland Clinic research team provides new evidence about red meat consumption and cardiovascular disease (CVD). Intestinal microbiota metabolize L-carnitine (a compound largely found in red meat) into trimethylamine-N-oxide (TMAO) which was found to promote atherosclerosis. Researchers assessed the carnitine levels in 2,595 subjects consisting of vegetarians, non-vegetarians and vegans. Results show that both baseline and plasma TMAO levels were much lower among the vegetarians and vegans. Results also concluded that individuals with high levels of TMAO are at greater risk for developing CVD. These new findings open doors of opportunity for further clinical research for CVD prevention. How often do you incorporate red meat in your diet? What is the likelihood that results of this study will decrease your consumption of meat?
For additional information, please go to Nature Medicine
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