Boston – A new US study has looked at the correlation between red meat and heart disease and the findings are not good for meat eaters.
The research project published in the peer-reviewed journal Arteriosclerosis, Thrombosis, and Vascular Biology found a serving of red meat can increase the risk of cardiovascular disease by 22 percent.
A similar study last year linked red and processed meat consumption with an increased risk of 18 percent.
The new Massachusetts’ Tufts University and the Cleveland Clinic study observed 3931 people who had no history of cardiovascular disease at the start of the project.
They were followed for an average of 12.5 years, during which time they submitted regular blood samples. They also answered questions about their diets.
Fish, poultry, and eggs were not found to be significantly connected to heart disease, but red meat was conclusively linked as meat affects the gut microbiome.
When digested by gut bacteria, red and processed meats produce metabolites in the blood. These have been shown to contribute to cardiovascular disease and stroke risk.
The research does provide a basis for clinical studies. These should investigate the relationship between red meat consumption and coronary health.
In addition to metabolites, high blood sugar and saturated fat, plus increased inflammation, all associated with eating red meat, are being considered as potential root causes of increased heart disease risk.
The markers represent a shift away from previous thinking that blood pressure and cholesterol are the biggest issues associated with meat consumption.
Most of the focus on red meat intake and health has been around dietary saturated fat and blood cholesterol levels.
Based on the latest findings, interventions may be helpful to target the interactions between red meat and the gut microbiome to help researchers find ways to reduce cardiovascular risk.
Heart disease is the leading cause of death in the US. It kills one person every 34 seconds and costs the country at least $US229 billion per year. It was responsible for one in five US deaths in 2020.
Last year, two new studies revealed that plant-based whole foods diets may reduce the risk of heart disease.
Plant-based omega-3 fatty acids have a been shown to be as effective at reducing heart disease risk as seafood-derived alternatives.
Alpha-linolenic acid, found in foods such as flax seeds and nuts, was found to be especially effective when introduced into an already healthy and whole foods-rich diet.
In addition to personal well-being benefits, moving away from meat consumption is widely recommended for the health of the environment.
Animal agriculture is a significant driver of the climate emergency. It creates at least 14.5 percent of greenhouse gas emissions and contributes to around 91 percent of Amazon deforestation.
Reducing meat intake can lessen demand for animal-based products and create a consumer-led shift towards arable crops and a sustainable food system.
