In recent decades, there has been an increase in the number of scientists who point out how the consumption and digestion of red meat can be harmful to health. health. Thus, it is known that there is a real relationship between a diet based on this food and the chance of developing cardiovascular diseases. This study goes even further and explains exactly how this happens in the human body.
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The red meat problem
If you've seen a lot of content about the need to reduce red meat in your diet, know that it's not by chance. This happens because recent studies point out that, although meat contains a lot of protein and is necessary, it also has saturated fat and other components that are dangerous.
Given this, there is already talk about the relationship between beef and the risk of developing high cholesterol, hypertension and even a heart attack. Not to mention the carcinogenic potential of meat, especially when embedded, as is the case with sausages.
Furthermore, there is still the environmental pressure that demonstrates how meat consumption directly sustains the deforestation, as large meat producing countries harbor the practice of felling trees to clear pasture for cattle. In the midst of all this, new discoveries are still being made, such as the one in this study that we are going to talk about now.
red meat digestion
If we need to keep something in mind, it is that we are not exclusively carnivorous animals, as we need a lot of plant fibers to digest. In this sense, the American Heart Association has prepared and published a new study that presents even more problems on the subject of red meat digestion.
According to scientists, there is a direct link between the chemicals produced in the stomach during the digestion of red meat and cardiovascular disease. On the other hand, the same was not observed in poultry, fish and eggs.
To better exemplify, we will mention Trimethylamine N-Oxide, which is a chemical produced during the digestion of red meat that has a lot of L-Carnitine. This may be a factor that would intensify cardiovascular disease in addition to the fat content.
