Mechanisms Linking Red Meat Consumption and Cardiovascular Disease Risk

A diet containing red meat comes with a higher risk of atherosclerosis and consequent cardiovascular disease, this much is well known. Researchers here look through epidemiological data in order to assess which are the more relevant of the mechanisms known to contribute to this relationship between diet and the development of fatty lesions in blood vessel walls. Their analysis suggests cholesterol level is not a relevant link, while mechanisms leading to increased chronic inflammation are important, as is the fact that red meat leads to a gut microbiome that produces significant TMAO, a metabolite that in turn negatively affects cardiovascular health. Over the years, scientists have investigated the relationship between heart disease and saturated fat, dietary cholesterol, sodium, nitrites, and even high-temperature cooking, but evidence supporting many of these mechanisms has not been robust. Recent evidence suggests that the underlying culprits may include specialized metabolites created by our gut bacteria when we eat meat. A new study of 3,931 U.S. men and women over age 65 shows that higher meat consumption is linked to higher risk of atherosclerotic cardiovascular disease (ASCVD) - 22 percent higher risk for about every 1.1 serving per day - and that about 10 percent of this elevated risk is explained by increased levels of three metabolites produced by gut bacteria from nutrients abundant in meat. Higher risk and interlinkages with gut bacterial metabolites we...
Source: Fight Aging! - Category: Research Authors: Tags: Daily News Source Type: blogs