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Thedebate over red meathas raged for a long time.
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Can it ever be good for you, or should it be avoided at all costs?
Is a lean piece of steak a better choice than, say, a fried chicken thigh?
The questions are endless.
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The research showed that consuming red meat led to a significant amount of higher-risk cardiovascular disease (CVD).
Other factors examined wereblood sugar, inflammation,blood pressure, and blood cholesterol.
Researchers examined whether these factors also played a role in the elevated cardiovascular risk associated withred meat consumption.
The study used data from participants in a previous cardiovascular health study.
On average, that equated to a 22% higher risk per approximately 1.1 serving per day.
Some of the red meats studied includedbeef, pork, bison, and venison.
TMAO contains high amounts of the chemical L-carnitine and is produced by gut bacteria to digest red meat.
The same goes for the other related metabolites found.
Researchers also noticed thathigh blood sugarandinflammationmay also contribute to the higher cardiovascular risk linked to red meat consumption.
Factors not associated were blood pressure and cholesterol.
According to Hembree, CVD continues to be the #1 killer among Americans.
She believes evolving nutrition research in this field is exciting.
“It is a good reminder that many health habits matter.
Not only reduction of red meat, but in reducing CVD risk.”
