Posted on 08/02/2022 9:17:25 PM PDT by ConservativeMind
Does eating more red and processed meat raise the risk of cardiovascular disease? Despite intense study, the impact of animal source foods on atherosclerotic cardiovascular disease (ASCVD) is vigorously debated, and effects remain unclear.
A study quantifies the risk of ASCVD associated with meat intake and identifies underlying biologic pathways that may help explain this risk. The study shows higher meat consumption is linked to higher risk of 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 were found for red meat but not poultry, eggs, or fish.
Several blood biomarkers were measured, including levels of the gut-microbiome generated trimethylamine N-oxide (TMAO) and two of its key intermediates, gamma-butyrobetaine and crotonobetaine, derived from L-carnitine, abundant in red meat.
"Interestingly, we identified three major pathways that help explain the links between red and processed meat and cardiovascular disease—microbiome-related metabolites like TMAO, blood glucose levels, and general inflammation—and each of these appeared more important than pathways related to blood cholesterol or blood pressure," said author, Dariush Mozaffarian. "This suggests that, when choosing animal-source foods, it's less important to focus on differences in total fat, saturated fat, or cholesterol, and more important to better understand the health effects of other components in these foods, like L-carnitine and heme iron."
In May, researchers reported that TMAO and related metabolites in older adults are positively associated with a higher risk of death whether deaths were related to cardiovascular disease or another disease. Participants with the highest levels of plasma TMAO and its biomarkers had a 20 to 30 percent higher risk of death compared with those having the lowest levels.
(Excerpt) Read more at medicalxpress.com ...
When bacon was deemed bad did it for me
I’m not going to let a salad sit for eight hours at room temp
Bacon... you left out bacon! /s
This is a split hoofed animal that chews the cud. It’s good for food. The problem with it is in the finishing. They are finished (fed) foods to make fat and increase weight.
The study is flawed.
What makes colesterol problems is starches. Eliminate starches and the body changes its chemistry to use the over abundant fats as energy.
Also, if vitamin C is too low, the body will utilize calcium for blood vessel repair. Viola..atherosclerosis is born.
Funny how we don’t see many studies on the effects of junk food.
There is an agenda here with red meat.
Pickle is the same and you did not die. You can eat the pro biotic powder straight like most. Or eat the salad right away.
“I would think they would attempt to distinguish red meat from processed meat. Not the same thing.”
Why should they? Since, if they do that, they won’t get the results they need for continued funding.
You can’t believe anything they say anymore.
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To paraphrase George Carlin,* “Steak is worth cancer.”
If grim death himself were serving me my chatueabriand, my response would be to ask, “Please pass the Bearnaise sauce.”
* Carlin originally said it of bacon, but both are equally true.
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