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grilled steak on a fork
5th November 2014 – Scientists say they have discovered that red meat causes a chemical reaction in the body that can lead to heart disease.
They say it raises the possibility that medication might one day allow meat eaters to 'have their steak and eat it' without risking their health.
Hardening of the arteries
Eating red meat is known to raise the risk of developing atherosclerosis, in which plaque forms on the inside lining of arteries causing them to harden and narrow. This condition can damage organs and cause heart attacks and strokes.
High levels of saturated fat in red meat has traditionally been blamed for this process, but previous research by US scientists revealed how bacteria in the gut converts L-carnitine, a nutrient abundant in red meat, into a compound called trimethylamine, which in turn is converted into a metabolite called trimethylamine-N-oxide (TMAO), which speeds the process of atherosclerosis.
Now, the same scientists from the Lerner Research Institute have discovered that another metabolite called gamma-butyrobetaine is produced at a thousand times higher rate than trimethylamine-N-oxide and also accelerates deposits of plaque in arteries.
Future treatments
So far the experiments have only involved mice, but the scientists say their findings raise the possibility that treatments could one day be found to make red meat a healthier option, for instance by inhibiting some bacterial enzymes in the gut or changing the composition of gut bacteria through the use of probiotics.
Lead researcher Dr Stanley Hazen says in a statement: "The findings identify the pathways and participants involved more clearly, and help identify targets for therapies for interventions to block or prevent heart disease development.
"While this is into the future, the present studies may help us to develop an intervention that allows one to 'have their steak and eat it too' with less concern for developing heart disease."
The study is published in the journal, 'Cell Metabolism'.
Research at 'an early stage'
Commenting on the findings in a statement, Victoria Taylor, senior dietitian at the British Heart Foundation, says: "This research is still at a very early stage and is based on mice, so it’s difficult to say whether the same effects would apply to humans.
"We already know that the saturated fats and added salt that can come with red and processed meats can impact our risk of developing coronary heart disease and this might be another reason to consider how much of it we eat.
"Diets that are linked to good heart health, such as the traditional Mediterranean diet, are lower in foods like red meat, and include more pulses, nuts, seeds and fish as protein sources, as well as plenty of fruits and vegetables."
The Meat Advisory Panel describes the research as "extremely preliminary". Spokeswoman and registered dietitian Dr Carrie Ruxton says in a statement: "Red meat makes a vital contribution to intakes of heart health nutrients, such as B vitamins, selenium and vitamin D.
"This study was conducted at cellular level and has no relevance to normal meat-eating in people."
SOURCE:WEBMD BOOT
