Who lowers up red meat eating to be a risk to serious heart diseases, already after three to four weeks

Why red meat has a negative impact on heart health

Intestinal bacteria produce in the digestion of red meat substances, the cardiovascular diseases such as heart attack and stroke encourage. Who dispensed with his diet on red meat, can reduce these harmful substances within three to four weeks and thus also the risk for heart disease. These are the key findings of a recent study of the Cleveland Clinic, one of the best hospitals in America.

A research group of the Lerner Research Institute the Cleveland Clinic looked at recently, what is the impact of the consumption of red meat to the digestion and the health of the people. The Team found that the gut bacteria increased during the digestion of red meat is the compound trimethylamine oxide (TMAO) to produce. High TMAO values in the organism go hand in hand, according to the researchers, with an increased risk of heart attack and stroke. The results of the study were recently published in the “European Heart Journal”.

Red meat affects our digestive processes

The realization that red meat is not healthy, is not new, however, the researchers offer the Cleveland Clinic, a new and detailed insight into the processes of digestion and the connection between red meat consumption and heart health. So far, have been made in the first place, the fats and the cholesterol for the harmful effects responsible. The research team led by Dr. Stanley Hazen shows a further harmful component, which is produced during the digestion process of red meat.

What do intestinal bacteria with heart health?

As the researchers report, produce the intestinal bacteria of a harmful compound called trimethylamine oxide (TMAO), if you digest the substances choline, Lecithin and carnitine. These Compounds are predominantly in red meat and in the liver, but also in other animal products. The Doctors at the Cleveland Clinic explain that a high level of TMAO is a warning sign for impending heart disease and an increased risk of death.

The more red meat, the higher the TMAO-value

The research also showed that the TMAO-value rises the higher, the more red meat is eaten. Who refer 25 percent of its daily calories from red meat, have two to three times the amount of TMAO in the body, such as people who eat vegetarian or with white meat.

A double-negative effect

For the study agreed to obtain over a period of 25 percent of their daily calories from red meat. They were monitored during the health. In addition to the increased TMAO-values also showed that the kidneys were unable to remove the harmful Compounds effectively, if the TMAO concentration was too high. Thus, the red meat consumption not only ensured that more TMAO-are Compounds in the body – they remained longer in the organism.

The good news

The research group has, however, also good news for meat eaters: After the Participants had completed the diet with red meat, decreased TMAO-values within three to four weeks to a normal level again. “This means that we can change the risk for heart disease, by our diet umstellen“, Dr. Hazen stresses in the press release of the study results.

White meat showed less adverse effects

According to the study, the Participants related their Protein from white meat or from plant sources showed significantly lower TMAO values, and a better renal function. The researchers recommend to abandon in favor of heart health on red meat as much as possible. “We know that lifestyle factors are important for the health of cardiovascular disease is crucial,” says Hazen. The study provided a further evidence, such as dietary measures as an effective treatment strategy can be used. (vb)