Research now shows a possible new link between red meat consumption and the development of heart disease.
It has been known for some time that high consumption of saturated fat increases the risk of heart disease. Dr. Stanley Hazen of the Cleveland Clinic, who led the new study recently published in the journal Nature Medicine, has accumulated evidence for a surprising new explanation of why red meat may contribute to heart disease.
Dr Hazen has found that the compound carnitine, which is found in red meat, is broken down by bacteria in the intestine to a metabolite called TMAO. TMAO leads to an enhanced capacity to deposit cholesterol in the cells of our artery walls.