Saturday, October 1, 2022

The risk of cardiovascular pathology increases by 22% with each serving of meat

risk of suffering a heart disease in older people a. is enhanced by 22 percent For each Daily ration of red meat. This follows from the results of an investigation conducted by the Friedman School of Nutrition Sciences and Policies of Tufts University (United States) and the Cleveland Clinic’s Lerner Research Institute, who have also figured this out. biological cause Due to which this danger has increased.

According to peer-reviewed research published in the journal Arteriosclerosis, Thrombosis, and Vascular Biology (ATVB)The high degree of exposure to various cardiovascular diseases is explained by an increase in the levels of three metabolites produced by intestinal bacteria From the digestion of nutrients abundant in meat. Interrelationships were found with increased exposure and intestinal bacterial metabolites for red meat, but not for poultry, eggs or fish.

The study participants included nearly 4,000 of the 5,888 who were over 65 and initially recruited for the Cardiovascular Health Study (CHS) between 1989 and 1990. They were followed for an average of 12.5 years and the mean age of the patients at the time of the trial was 73 years.

“Several blood biomarkers were measured at baseline and again during follow-up, including levels of trimethylamine N-oxide (TMAO) produced by the gut microbiome and its two major broker, Gamma-butyrobetaine and crotonobetaine, derivatives of L-carnitineAbundant in red meat”, he explains in the investigation.

Why does the risk increase?

According to the authors, Increased TMAO and Metabolites Approximately found in blood One tenth of this increased risk. He also saw that blood sugar and common routes inflammation may help explain the relationship between red meat consumption and heart disease. Furthermore, both factors appear to be more important in linking red meat consumption and heart disease than pathways related to blood cholesterol or blood pressure.

“Interestingly, we recognized three main roads Which help explain the relationship between red and processed meat and cardiovascular disease (microbiome-related metabolites such as TMAO, blood glucose levels, and general inflammation), and each of these seems to be more important than cholesterol-related pathways in the blood or blood pressure. It was,” says co-lead author Darish Mozaffarian.

A new way to reduce heart diseases

For Mozaffarian it suggests that it is “less important” to focus on differences in total fat, saturated fat or cholesterol when choosing foods of animal origin, and “better measure the health effects of other components of these foods.” more important to understand, because L-Carnitine and Heme Iron”.

Furthermore, according to the study’s authors, this discovery represents a new dietary therapeutic route to reduce the risk of suffering from cardiovascular diseases. “The interaction between red meat, our gut microbiome, and the bioactive metabolites they produce appears to be a major pathway of risk, leading to A new target for potential interventions to reduce heart disease”, say the researchers.

While it may include statements, data or notes from health institutions or professionals, the information contained in medical writing is edited and prepared by journalists. We advise the reader to consult a health professional on any health-related questions.

Nation World News Desk
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