Scientists have found that the risk of heart disease increases when eating red meat.
When it is digested, a substance that stimulates the formation of cholesterol plaques is formed on the walls of blood vessels.
The researchers looked at data from 3,000 patients following a variety of diets. Some ate red meat regularly, the second group ate a lot of this product, and the third group completely abstained from eating meat. Blood and microflora tests of the groups were studied.
“Our results identify a set of microbial genes that are critical to the conversion of carnitine in the diet to TMA, and contribute to the risk of cardiovascular disease,” the authors note in Nature Microbiology.
In general, for the American scientists during the study, the relationship between trimethylamine, red meat consumption and cardiovascular disease risk is unclear.
The scientists concluded that the main danger lies in the red meat-processing bacteria Emergencia timonensis, which is practically absent in the intestines of vegetarians, and plays a large role in the formation of trimethylamine that leads to the risk of heart disease.
Disclosure of the main danger of red meat
