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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.
Microbiome-related metabolites like TMAO, as well as blood sugar and general inflammation, appear more important than blood cholesterol or blood pressure in mediating heart disease risk associated with meat intake.
Blood pressure and cholesterol were not linked to the increased risk of cardiovascular disease (CVD) associated with red meat eating, although excessive blood sugar and inflammation may play a role.
ATVB News release- Research Highlights: A new study found that chemicals produced in the digestive tract by gut microbes after eating red meat (such as beef, pork, bison, venison) explained a significant portion of the higher risk of cardiovascular disease associated with higher red meat consumption. High blood sugar and inflammation may also contribute to higher cardiovascular risk associated with red meat consumption, however, blood pressure and cholesterol were not associated with the higher CVD risk associated with red meat consumption. General consumption of fish, poultry and eggs was not...
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