For years it has been common knowledge that consumption of red meat is related to an increased risk for heart disease. Although this has been known, scientist are still trying to pinpoint exactly what in the red meat is causing the increased risk. In the past it was thought to be due to sodium levels, or saturated fat but recent studies are pointing to microbes that exist in meat along with bacteria in our stomachs to be the culprits. Stanley Hazen a biochemist from Cleveland Clinic in Ohio, hypothesized that it was a microbe called L- carnitine in the red meat that was helping transport fatty acids into cell mitochondria. A rise in levels of TMAO (trimethylene N-oxide) in the body is proof of rising blood pressure, and in our bodies Hazen believes that L-carnitine is being converted to TMAO by the bacteria in our stomach. Therefore an increased consumption of products containing L-carnitine would cause in increase in blood pressure/ risk for heart disease. It is not just red meat that contains this nutrient either; L-carnitine is popularly used in products such as energy drinks because of its stimulating affects.
Heart disease is a major problem in adults today, and shows no signs of slowing down. As the country's obesity rate is on the rise as well, anything that can better our knowledge of how the things we eat effect our body is of utmost importance. The information discussed in this article has the potential to lead us to discoveries possibly preventing or coping with heart disease better than we can now. If we can find a way to block the interaction between L-carnitine and the microbes that exist in our stomachs, there could be a way to decrease the effects that red meat has on rising blood pressure.
To me this article is important because it relates to the future health of this country, which is currently in very poor condition. I believe that it is not a matter of ignorance it's just a matter of how willing Americans are to lead healthy lifestyles. Although I do think it is important for scientist and cardiologist to continue research such as what is discussed above. We can never have enough information about our health and how the human body works, but it is also up to us as individuals to take care of our bodies.
http://news.sciencemag.org/sciencenow/2013/04/a-new-reason-why-red-meat-and-so.html?ref=hp
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