EATING red meat can increase levels of heart attack-causing chemicals by up to ten times, research suggests.
High levels of compound TMAO — produced during digestion — has been linked to strokes and hardening of the arteries.
Regular consumption of red meat can raise the levels of TMAO – heart-attack causing chemicals – by up to ten times[/caption]
A US study found TMAO levels of people on red meat were ten times higher than those on a chicken or vegetarian diet.
Dr Stanley Hazen said: “Kidneys can change how effectively they expel different compounds depending on the diet.”
“We know lifestyle factors are critical for cardiovascular health and these findings build upon our previous research on TMAO’s link with heart disease.
“They provide further evidence for how dietary interventions may be an effective treatment strategy to reduce TMAO levels and lower subsequent risk of heart disease.”
High levels of TMAO have been related to rising risk of strokes, heart attacks and premature death[/caption]
Although the NHS considers red meat as a rich source of protein, it is recommended people cut their consumption to 70g per day[/caption]
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The NHS says red meat – such as beef, lamb and pork – is a good source of protein, vitamins and minerals, and can form part of a balanced diet.
But eating a lot of red and processed meat probably increases your risk of bowel cancer.
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