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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...

Does eating more meat-;especially red meat and processed meat-;raise the risk of cardiovascular disease, and if so, why? Despite intense study, the impact of animal source foods on atherosclerotic cardiovascular disease (ASCVD) is vigorously debated, and the mechanisms underlying potential effects of animal proteins remain unclear.

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 wi

LA JOLLA, CA—An artery is not like a nose. Or is it? Scientists at La Jolla Institute for Immunology (LJI) have discovered that immune cells in