Some chemicals produced by gut bacteria during the processing of red meat can cause inflammation and blood clotting, increasing the risk of heart disease and stroke.
Regular consumption of hamburgers may raise the risk of heart disease and stroke, but not necessarily for the reasons that people typically think, according to Healthday.
A study involving nearly 4,000 Americans over the age of 65 conducted by Tufts University found a trend where higher consumption of red meat correlates with an increased risk of heart disease and stroke.
However, the research team did not find evidence that the increased risk was due to the traditional culprit of elevated levels of “bad” cholesterol in the blood. Instead, they discovered that the risk partly arises from substances produced by the gut microbiome—trillions of bacteria residing in the digestive tract.
L-carnitine is a nutrient found in relatively high amounts in red meat. When gut bacteria process L-carnitine, they produce TMAO, a chemical compound that can cause inflammation and blood clotting, along with two precursors of TMAO.
Regular consumption of red meat may increase the risk of heart disease and stroke. (Photo: Healthline.com).
Experts say that for the average person, this finding reinforces a familiar message—limit red meat consumption.
“This finding further supports what we’ve thought about consuming too much meat and the lack of fiber in the diet,” stated Christopher Gardner, a professor at Stanford University, in an interview with Healthday.
Professor Gardner is also the Chair of the Nutrition Committee of the American Heart Association. He emphasized that the research provides stronger evidence that gut bacteria and TMAO may be one of the “pathways” through which red meat contributes to heart disease and stroke.
Meng Wang, a postdoctoral researcher at the Friedman School of Nutrition Science and Policy at Tufts University, is one of the study’s leaders.
She noted that most research on the relationship between red meat and health has focused on the saturated fats in red meat and their impact on blood cholesterol levels.
While saturated fats can raise bad cholesterol, scientists still debate whether the amount of red meat typically consumed affects an individual’s risk of heart disease. The new findings support the idea that red meat may contribute to heart disease through a different mechanism.
“This is crucial because if researchers can clarify how red meat poses a risk, they may find new ways to reduce the risk of heart and vascular diseases,” Wang stated.
A plethora of studies indicate that healthy eating habits help individuals cultivate a beneficial gut microbiome. Vegetables, fruits, nuts, whole grains, and soy are heart-healthy foods that also contribute to an effective gut microbiome.
