A diet whose main source of protein is red meat leads to an increased risk of heart attack, stroke and limited kidney functions, according to a clinical study presented today by the Cleveland Clinic in Ohio.
The research found that the consumption of red meat produced about three times the N-oxide trimethylamine (TMAO, a nutrient digestive poultry) compared to white meat.
"TMAO is produced when intestinal bacteria are digested choline, lesite and carnitine, nutrients that are abundant in animal products such as red meat and liver," the report describes.
The study, which is published in the European Heart Journal, indicated that not only red meat increases the production of TMAO, but "reduces its elimination contributing to the accumulation of high levels (of the substance) associated with the Development of arteriosclerosis and heart disease. "
The researcher, Stanley Hatz, director of the Center for Microbiology and Human Health at the Cleveland Clinic, teaches the first to demonstrate the difficulties of kidneys to eliminate some substances produced by red meat.
According to Hazz, the report suggests that changes in diet can be an effective treatment strategy to "reduce TMAO levels and subsequently the risk of heart disease."
The research includes 113 participants who are randomly and sequentially given meal plans based on red meat, white meat or vegetarian diets as protein sources to get 25% of their daily calories.
The analysis of diet changes was carried out with the support of a team led by Ron Krauss, Assistant Professor of Nutritional Science at the University of California at Berkeley.
Heart disease is the leading cause of death, as in women and men in the United States, with 610,000 deaths per year.
It's just one death, according to the Centers for Disease Control and Prevention (CDC).