Research links redmeat intake, gut microbiome, and cardiovascular disease in olderadults TuftsUniversity jamanetworkopen
The research drew on years of data from the National Institutes of Health's Cardiovascular Health Study , a long-term observational study of risk factors for cardiovascular disease in Americans age 65 and older. Several blood biomarkers were measured at baseline and again during follow-up, including levels of the gut-microbiome generated trimethylamine N-oxide and two of its key intermediates, gamma-butyrobetaine and crotonobetaine, derived from L-carnitine, abundant in red meat.
The higher risk of ASCVD associated with meat intake was also partly mediated by levels of blood glucose and insulin and, for processed meats, by systematic inflammation but not by blood pressure or blood cholesterol levels."These findings help answer long-standing questions on mechanisms linking meats to risk of cardiovascular diseases," said the paper's co-first author Meng Wang, a post-doctoral fellow at the Friedman School.
"Interestingly, we identified three major pathways that help explain the links between red and processed meat and cardiovascular disease—microbiome-related metabolites like TMAO, blood glucose levels, and general inflammation—and each of these appeared more important than pathways related to blood cholesterol or blood pressure," said co-senior author, Dariush Mozaffarian, dean for policy at the Friedman School.
More study is needed to determine if the findings are generalizable across ages and nationalities. The authors also noted that while microbiome biomarkers were directly measured in the blood, theof study participants were self-reported, and study findings are observational and cannot prove cause-and-effect.
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