Cutting out red meat reduces risk of heart disease in one month

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Life, Health

The organic compound is known as TMAO and having high levels of it is associated with increasing the risk of stroke and even death.

Compared to people who ate white meat or veggie meals, red meat eaters had a ten-fold risk. (Photo: AFP)

A new study conducted by scientists from the Cleveland Clinic Centre for Micrbiome and Human Health have found that regular consumption of red meat can raise level of a heart disease-causing chemical by more than ten times.

However, the study also adds that one can undo the damage eating them cause within just one month, if they cut out red meat.

The organic compound is known as TMAO (trimethylamine N-oxide) and having high levels of it is associated with increasing the risk of stroke, heart attacks and premature death.

The study found that the chemical level rise threefold after just one month of eating red meat.

Compared to people who ate white meat or veggie meals, red meat eaters had a ten-fold risk.

On average, TMAO levels in the blood and urine increased approximately 3-fold during the red meat diet, compared to the white meat or non-meat diets, with some patients showing over a 10-fold rise.

However, after patients stopped the red meat diet, TMAO levels in the blood and urine fell back down over the following month.

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