Meat Consumption Can Increase Risk of Heart Disease How Meat Could Increase Your Risk of Heart Disease: A New Study

Does Carnitine from Red Meat Cause Heart Disease? A new study out of Tufts University led to a multitude of fresh headlines that meat increases the risk of heart disease. What’s more, the associations reported are tiny: 1.15 for unprocessed red meat, 1.22 for total meat, and 1.18 for all animal foods. Further, the study blames a metabolite called TMAO (trimethylamine N-oxide) for red meat’s apparent harms, but the food that most boosts TMAO is not red meat, but fish! Evidently an alternative explanation is needed for heart disease and red meat as its cause. Blog by Georgia Ede on a widely covered 2013 paper by S. Hazen; Choline and Eggs: Eggs still don't cause heart disease, Blog by Chris Kresser, 2019; Meat, Plants, and TMAO, Blog by Zoe Harcombe, on a 2020 paper by Christopher Gardner. A 2017 analysis came straight out and called the TMAO story “a red herring.” Red meat is clearly not the problem. Many of these stories begin with the exact same line, clearly from a press release: “A daily hamburger might raise the risk of developing heart disease…” The motives behind this paper are clearly complex yet one thing is clear: a tenable case against red meat, this paper is not. (). Continue reading.



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