Researchers had come to believe that what damaged hearts was not just
the thick edge of fat on steaks, or the delectable marbling of their
tender interiors. In fact, these scientists suspected that saturated fat
and cholesterol made only a minor contribution to the increased amount
of heart disease seen in red-meat eaters. The real culprit, they
proposed, was a little-studied chemical that is burped out by bacteria
in the intestines after people eat red meat. It is quickly converted by
the liver into yet another little-studied chemical called TMAO that gets
into the blood and increases the risk of heart disease.
TMAO levels turned out to predict heart attack risk in humans, the researchers found. The researchers also found that TMAO actually caused heart disease in mice.
“It’s really a beautiful combination of mouse studies and human studies to tell a story I find quite plausible,” said Dr. Daniel J. Rader, a heart disease researcher at the University of Pennsylvania School of Medicine, who was not involved in the research.
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TMAO levels turned out to predict heart attack risk in humans, the researchers found. The researchers also found that TMAO actually caused heart disease in mice.
“It’s really a beautiful combination of mouse studies and human studies to tell a story I find quite plausible,” said Dr. Daniel J. Rader, a heart disease researcher at the University of Pennsylvania School of Medicine, who was not involved in the research.
- More Here
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