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UrduA new study shows older adults who ate about a serving of meat daily had a 22 percent higher risk of cardiovascular disease than those who didn’t eat meat, and identifies biologic pathways that help explain the risk. Higher risk and links to gut bacteria were found for red meat, not poultry, eggs, or fish.
Tag: Red Meat
New Cleveland Clinic Research Identifies Link Between Gut Microbes and Stroke
New findings from Cleveland Clinic researchers show for the first time that the gut microbiome impacts stroke severity and functional impairment following stroke. The results, published in Cell Host & Microbe, lay the groundwork for potential new interventions to help treat or prevent stroke. The research was led by Weifei Zhu, Ph.D., and Stanley Hazen, M.D., Ph.D., of Cleveland Clinic’s Lerner Research Institute.
High consumption at night of branch chain amino acids — found in meats, eggs, fish and nuts — could negatively impact the heart
A new study published in the Journal of Molecular and Cellular Cardiology by University of Alabama at Birmingham researchers shows that an increase in the consumption of branch chain amino acids later in the day could result in a negative effect on cardiovascular health.
Red hot meat: the wrong recipe for heart disease
From MasterChef to MKR, the world’s best chefs have taught us how to barbeque, grill and panfry a steak to perfection. But while the experts may be seeking that extra flavour, new research from the University of South Australia suggests high-heat caramelization could be bad for our health.
Rutgers Experts Can Discuss Red Meat Controversy
New Brunswick, N.J. (Oct. 1, 2019) – Rutgers University–New Brunswick professors Daniel J. Hoffman and Donald W. Schaffner are available to comment on research in the Annals of Internal Medicine about the health risks of eating red and processed meats.…
Nutrition expert available to discuss controversial red meat guidelines
On Monday, a new set of analyses published in the Annals of Internal Medicine challenged the widespread recommendations to cut back on red and processed meats. University of Alabama at Birmingham Assistant Professor Beth Kitchin, Ph.D., is available for comment on these…
No need to cut down red and processed meat consumption
A panel of international scientists led by researchers at Dalhousie and McMaster universities systematically reviewed the evidence and have recommended that most adults should continue to eat their current levels of red and processed meat.