A chemical called caritine may be a key contributor to elevated cholesterol levels for those who consume large amounts of red meat, according to a new study from researchers at the Cleveland Clinics.
According to lead researcher Dr. Stanley Hazen, bacteria in the stomach breaks down this chemical, turning it into gas that is then turned into a chemical called TMAO in the liver. Elevated TMAO levels have long been associated with increased cholesterol risk.
"The cholesterol and saturated fat content of lean red meat is not that high, there's something else contributing to increases in cardiovascular risk," Hazen told the BBC.
He added that until now TMAO has largely been written off as waste.
"It may be a waste product but it is significantly influencing cholesterol metabolism and the net effect leads to an accumulation of cholesterol," he said. "The findings support the idea that less red meat is better. I used to have red meat five days out of seven, now I have cut it way back to less than once every two weeks or so."
For comments and feedback: editorial@rttnews.com