Study links frequent red meat consumption to high levels of chemical associated with heart disease
December 10, 2018
Researchers have identified another reason to limit red meat consumption: high levels of a gut-generated chemical called trimethylamine N-oxide (TMAO), that also is linked to heart disease. Scientists found that people who eat a diet rich in red meat have triple the TMAO levels of those who eat a diet rich in either white meat or mostly plant-based proteins, but discontinuation of red meat eventually lowers those TMAO levels. The study was supported by grants from the National Heart, Lung, and Blood Institute, the Office of Dietary Supplements, and the National Institute of Diabetes and Digestive and Kidney Diseases. The study was also supported by UCSF Clinical and Translational Science Unit.