Taking red meat off the menu could reduce the risk of multiple diseases. “Red meat can contain high amounts of saturated fat, which is linked to increased risk of cardiovascular disease, obesity, and diabetes,” says Warren.
A 2018 study in the European Heart Journal found red meat consumption produces a compound that may raise the risk of heart attacks. Carnitine, which causes the body to produce Trimethylamine-N-oxid (TMAO), a compound produced by bacteria in the stomach, appears to correlate with risk. “Researchers believe that it affects the body’s metabolism of cholesterol, which leads to enhanced development of plaque on blood vessel walls, and can increase risk of heart disease,” Warren says.
Beef eaters may also be courting Alzheimer’s disease. A study published in the British Medical Journal blamed the link on excessive iron accumulation from too much red meat in the diet.
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