For the first questionnaire, participants indicated how often, on average in the previous 12 months, they had eaten given amounts of various foods, ranging from “never” to “almost every day or at least five times per week,” based on medium portion sizes, which varied based on the food source. The fasting blood samples stored frozen at -80 ˚C were tested for levels of several gut-microbiome linked to red meat consumption including TMAO, gamma-butyrobetaine and crotonobetaine.Īdditionally, all study participants answered two validated food-frequency questionnaires about their usual dietary habits, including intake of red meat, processed meat, fish, poultry and eggs, at the start of the study and again from 1995 to 1996. Several blood biomarkers were measured at the start of the study and again in 1996-1997.
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At follow-up appointment, participants’ medical history, lifestyle, health conditions and sociodemographic characteristics - such as household income, education and age - were assessed. The median follow-up time for participants was 12.5 years, and up to 26 years in some cases. The average age of participants at enrollment was 73, nearly two-thirds of participants were female and 88% of participants self-identified as white.
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The CHS follows 5,888 participants recruited from four communities: Sacramento, California Hagerstown, Maryland Winston-Salem, North Carolina and Pittsburgh, Pennsylvania.
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The participants selected for the current study were free of clinical cardiovascular disease at time of enrollment in the CHS, an observational study of risk factors for cardiovascular disease in adults aged 65 or older. Study participants included nearly 4,000 of the 5,888 adults initially recruited from 1989 to 1990 for the Cardiovascular Health Study (CHS). They also examined whether blood sugar, inflammation, blood pressure and blood cholesterol may account for the elevated cardiovascular risk associated with red meat consumption. To understand these questions, the researchers conducting this study measured levels of the metabolites in blood samples. However, whether TMAO and related metabolites derived from L-carnitine may help explain the effects of red meat intake on cardiovascular risk, and to what extent they may contribute to cardiovascular risk associated with meat consumption, are still unknown. High blood levels of TMAO in humans may be associated with higher risks of CVD, chronic kidney disease and Type 2 diabetes. One of these metabolites is TMAO, or trimethylamine N-oxide, which is produced by gut bacteria to digest red meat that contains high amounts of the chemical L-carnitine. Previous research has found that certain metabolites - chemical byproducts of food digestion - are associated with a greater risk of cardiovascular disease.
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“Based on our findings, novel interventions may be helpful to target the interactions between red meat and the gut microbiome to help us find ways to reduce cardiovascular risk.”
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“Most of the focus on red meat intake and health has been around dietary saturated fat and blood cholesterol levels,” said co-lead author of the study Meng Wang, Ph.D., a postdoctoral fellow at the Friedman School of Nutrition Science and Policy at Tufts University in Boston. Lifestyle and behaviors that are known to improve cardiovascular health include eating healthy foods, especially fruits and vegetables regular physical activity obtaining sufficient sleep maintaining a healthy body weight stopping smoking and controlling high blood pressure, high cholesterol and high blood sugar. While the risk of developing cardiovascular disease, including heart attack and stroke, increases with age, other risk factors are influenced by lifestyle. In the United States and around the world, cardiovascular disease is the leading cause of death. General consumption of fish, poultry and eggs was not associated with increased cardiovascular risk.ĭALLAS, AugChemicals produced in the digestive tract by gut microbes after eating red meat may help explain part of the higher risk of cardiovascular disease associated with red meat consumption, according to new research published today in the American Heart Association’s peer-reviewed journal Arteriosclerosis, Thrombosis, and Vascular Biology (ATVB).High blood sugar and inflammation may also contribute to higher cardiovascular risk associated with red meat consumption, however, blood pressure and cholesterol were not associated with the higher CVD risk associated with red meat consumption.A new study found that chemicals produced in the digestive tract by gut microbes after eating red meat (such as beef, pork, bison, venison) explained a significant portion of the higher risk of cardiovascular disease associated with higher red meat consumption.