It has been recently found that there is a metabolite that is released while the red meat is digested, which is the reason for a higher incidence of heart attacks in people consuming large amounts of red meat. Reacting to the study, Dr Ajay Kaul, Chairman, Cardiac Sciences, Fortis Hospital, Noida, says, “This was known for a very long time that consumption of red meat causes a higher incidence of heart attacks when compared to white meat which comprises fish and chicken without the skin. Now researchers are looking to assess to what extent meat consumption increased levels of TMAO, which raises cardiac risk. In theory this could potentially explain why eating red meat increases the risk of cardiovascular disease (CVD),” she was quoted as saying. “We also know that TMAO can be produced by our gut microbes during digestion of red meat and other foods that come from animals. According to the study’s lead co-author, Meng Wang, PhD, a post-doctoral fellow at the Friedman School of Nutrition Science and Policy at Tufts University in Somerville, Massachusetts, TMAO has been on the radar of researchers for years. Higher TMAO levels have been linked to a higher risk of death in people who have heart disease. Now this accelerates blood clotting and plaque formation in animal blood vessels. According to a study published earlier this month by the American Heart Association (AHA) journal, Arteriosclerosis, Thrombosis, and Vascular Biology, a metabolite called trimethylamine N-oxide (TMAO) is released when gut microbes metabolise phosphatidylcholine (PC), a chemical found in red meat and egg yolks.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |