Gut microbiota may be linked to increased heart disease risk from red meat consumption

Arteriosclerosis, Thrombosis, and Vascular Biology [IF:1514] ① 3931 adult subjects in the US community were included to evaluate the association between animal-derived food (ASF) and the risk of atherosclerotic cardiovascular disease (ASCVD) events and the mediating role of gut microbiota in ASCVD risk; ② Unprocessed Increased intake of red meat, total meat, and ASF was associated with higher ASCVD risk, and trimethylamine N-oxide-related metabolites jointly mediated these associations; ③ There was no significant association between processed meat intake and higher ASCVD risk , fish, poultry and egg intake were not significantly associated with ASCVD; ④ Risk pathways such as blood glucose, insulin and C-reactive protein (not blood pressure or blood cholesterol) all mediate the association between meat intake and ASC. Dietary Meat, Trimethylamine N-Oxide-Related Metabolites, and Incident Cardiovascular Disease Among Older Adults: The Cardiovascular Health Study08-01, doi: 11161/ ATVBA. 12316533 Associated with an increased risk of death, the gut microbiota produces trimethylamine N-oxide to aid in the digestion of large amounts of red me. Whether trimethylamine N-oxide-related metabolites help explain the effect of red meat intake on cardiovascular risk remains to be explor. Recently, researchers at Tufts University published a new study in Arteriosclerosis Thrombosis and Vascular Biology, which included 3931 adult subjects (65 years and older) in the US community to assess the relationship between animal-derived food (ASF) and atherosclerotic cardiovascular disea. (ASCVD) event risk association and the mediating role of gut microbiota in ASCVD risk, finding that metabolites produced by gut microbiota after consumption of ASF may help explain the association between red meat and higher ASCVD risk In conclusion, this observational study contributes to a better understanding of the association between food composition and cardiovascular disease, and more data are needed to support these findings in the futu. (@jiuqingchen)   Disclaimer: This article only represents the author's personal opinion and has nothing to do with China Probiotics Netwo. Its originality and the text and content stated in the text have not been verified by this site, and this site does not make any guarantee or commitment to the authenticity, completeness and timeliness of this text and all or part of its content and te. Readers are only for reference and please Verify the relevant content yourse. Copyright Notice Some articles reproduced on this site are not original, and their copyright and responsibility belong to the original auth. All reprinted articles, links and pictures on this website are for the purpose of conveying more information, and the source and author are clearly indicat. Media or individuals who do not wish to be reprinted can contact us for infringing information that can provide sufficient eviden. , bio149 will be deleted within 12 hours after confirmati. Users are welcome to submit original articles to 86371366@. com, which will be published on the homepage after review, and the copyright and responsibility of the articles belong to the send.

Arteriosclerosis, Thrombosis, and Vascular Biology
① 3931 adult subjects in the US community were included to evaluate the association between animal-derived food (ASF) and the risk of atherosclerotic cardiovascular disease (ASCVD) events and the mediating role of gut microbiota in ASCVD risk; ② Unprocessed Increased intake of red meat, total meat, and ASF was associated with higher ASCVD risk, and trimethylamine N-oxide-related metabolites jointly mediated these associations; ③ There was no significant association between processed meat intake and higher ASCVD risk , fish, poultry and egg intake were not significantly associated with ASCVD; ④ Risk pathways such as blood glucose, insulin and C-reactive protein (not blood pressure or blood cholesterol) all mediate the association between meat intake and ASC.
Dietary Meat, Trimethylamine N-Oxide-Related Metabolites, and Incident Cardiovascular Disease Among Older Adults: The Cardiovascular Health Study08-01, doi: 11161/ ATVBA.
12316533 Associated with an increased risk of death, the gut microbiota produces trimethylamine N-oxide to aid in the digestion of large amounts of red me.
Whether trimethylamine N-oxide-related metabolites help explain the effect of red meat intake on cardiovascular risk remains to be explor.
Recently, researchers at Tufts University published a new study in Arteriosclerosis Thrombosis and Vascular Biology, which included 3931 adult subjects (65 years and older) in the US community to assess the relationship between animal-derived food (ASF) and atherosclerotic cardiovascular disea.
(ASCVD) event risk association and the mediating role of gut microbiota in ASCVD risk, finding that metabolites produced by gut microbiota after consumption of ASF may help explain the association between red meat and higher ASCVD risk
In conclusion, this observational study contributes to a better understanding of the association between food composition and cardiovascular disease, and more data are needed to support these findings in the futu.
(@jiuqingchen)

---

Arteriosclerosis, Thrombosis, and Vascular Biology
① 3931 adult subjects in the US community were included to evaluate the association between animal-derived food (ASF) and the risk of atherosclerotic cardiovascular disease (ASCVD) events and the mediating role of gut microbiota in ASCVD risk; ② Unprocessed Increased intake of red meat, total meat, and ASF was associated with higher ASCVD risk, and trimethylamine N-oxide-related metabolites jointly mediated these associations; ③ There was no significant association between processed meat intake and higher ASCVD risk , fish, poultry and egg intake were not significantly associated with ASCVD; ④ Risk pathways such as blood glucose, insulin and C-reactive protein (not blood pressure or blood cholesterol) all mediate the association between meat intake and ASC.

Dietary Meat, Trimethylamine N-Oxide-Related Metabolites, and Incident Cardiovascular Disease Among Older Adults: The Cardiovascular Health Study08-01, doi: 11161/ ATVBA.

12316533 Associated with an increased risk of death, the gut microbiota produces trimethylamine N-oxide to aid in the digestion of large amounts of red me.

Whether trimethylamine N-oxide-related metabolites help explain the effect of red meat intake on cardiovascular risk remains to be explor.

Recently, researchers at Tufts University published a new study in Arteriosclerosis Thrombosis and Vascular Biology, which included 3931 adult subjects (65 years and older) in the US community to assess the relationship between animal-derived food (ASF) and atherosclerotic cardiovascular disea.

(ASCVD) event risk association and the mediating role of gut microbiota in ASCVD risk, finding that metabolites produced by gut microbiota after consumption of ASF may help explain the association between red meat and higher ASCVD risk
In conclusion, this observational study contributes to a better understanding of the association between food composition and cardiovascular disease, and more data are needed to support these findings in the futu.

(@jiuqingchen)

---

Arteriosclerosis, Thrombosis, and Vascular Biology Arteriosclerosis, Thrombosis, and Vascular Biology[IF:1514]① 3931 adult subjects in the US community were included to evaluate the association between animal-derived food (ASF) and the risk of atherosclerotic cardiovascular disease (ASCVD) events and the mediation of gut microbiota in ASCVD risk ② Increased intake of unprocessed red meat, total meat, and ASF was associated with higher ASCVD risk, and trimethylamine N-oxide-related metabolites jointly mediated these associations; ③ Processed meat intake was associated with higher ASCVD risk There was no significant correlation between risk, fish, poultry and egg intake and ASCVD ; associati.

Dietary Meat, Trimethylamine N-Oxide-Related Metabolites, and Incident Cardiovascular Disease Among Older Adults: The Cardiovascular Health Study08-01, doi: 11161/ ATVBA.

12316533 Associated with an increased risk of death, the gut microbiota produces trimethylamine N-oxide to aid in the digestion of large amounts of red me.

Whether trimethylamine N-oxide-related metabolites help explain the effect of red meat intake on cardiovascular risk remains to be explor.

Recently, researchers at Tufts University published a new study in Arteriosclerosis Thrombosis and Vascular Biology, which included 3931 adult subjects (65 years and older) in the US community to assess the relationship between animal-derived food (ASF) and atherosclerotic cardiovascular disea.

(ASCVD) event risk association and the mediating role of gut microbiota in ASCVD risk, finding that metabolites produced by gut microbiota after consumption of ASF may help explain the association between red meat and higher ASCVD risk
In conclusion, this observational study contributes to a better understanding of the association between food composition and cardiovascular disease, and more data are needed to support these findings in the futu.

(@jiuqingchen)

---