Chemical linked to red meat may increase heart disease risk

The real reason a juicy steak may contribute to an increased incidence of heart disease is a chemical generated by intestinal bacteria after people eat red meat, according to Cleveland Clinic researchers. The chemical is converted by the liver to trimethylamine-N-oxide, which circulates in the bloodstream. Higher amounts of TMAO are linked to an increased risk of heart attack in humans and were shown to cause heart disease in mice, the researchers said.

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