Many works focus on the role of this food in our diet and our health. Indeed, according to the World Health Organization (WHO), cardiovascular diseases are the leading causes of death in the world. But yet, it is largely possible to reduce them with certain precautions. Indeed, smoking or alcoholism are aggravating factors of the latter. However, in the list of aggravating things we find a food that is common in our diet. We’ll explaine everything here.
This very common food
A study seems to be conducted by American researchers. This highlights some rather worrying results. Indeed, researchers from the Friedman School of Nutrition Science and Policy (Boston, USA) and the Lerner Research Institute (Cleveland, USA). They also published the results of this study in August in the medical journal named Arteriosclerosis, Thrombosis, and Vascular Biology of the’American Heart Association (AHA). This study was actually quite long. It so happens that the study took place over ten years. In all, 3,931 patients were followed. All aged over 65and whose eating habits seemed studied.
But among these patients, a specific group has been monitored. These are consumers of red meats. Indeed, this food tends to provide much more increased risk of atherosclerotic cardiovascular disease or ASCVD. It is therefore following research that scientists have been able to make a link between cardiovascular disease and this food which is nevertheless part of our basic diet. For people consuming more than normal this food is all the same an increase of 22% risk of heart disease.
The gut microbiota
It has therefore been found that this food considerably increases the risk of disease. On the other hand, these same risks are not found in fish or poultry. If researchers have found a cause, they think it’s due.”in part by the intermediary of metabolites […] derivatives microbiotaabundant in red meat”. So it would be because of intestinal bacteria such as TMAO trimethylamine oxide, that the risk of cardiovascular disease would be greater.
But a cardiologist by the name of Dariush Mozaffarian thinks blood sugar or even general inflammation would also seem to be involved. But this cardiologist is not the only one to have this opinion. Indeed, Meng Wang a postdoctoral researcher, but also a main author of the study. On the other hand, it ensures the need for more research and studies. Because, although the results of this study which lasted ten years seem quite explicit, cannot be based on a single study. This is why this researcher thinks that further work is still needed to confirm these thoughts.
Also, we know that red meat is not essential to us. We could very well do without it. But we must also find a happy medium between one Excessive consumption and a consumption ban. Unfortunately, achieving these changes will take time. With the high temperatures of this week, it is preferable not to eat too much red meats. They could well give you a heat stroke!