"Nature Microbiology" Does eating meat increase the risk of cardiovascular disease?

Many previous studies have found that eating red meat increases the risk of heart disease and death.
Studies have also shown that eating red meat increases the risk of cancer
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In 2017, the World Health Organization Cancer Research Institute included red meat on the 2A carcinogen list (which means that this level may cause cancer in humans)
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Red meat is a nutritious term, referring to the red color of the meat before cooking, such as pork, beef, lamb, venison, rabbit and so on
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On December 23, 2021, Cleveland Clinic researchers published a research paper in the journal Nature Microbiology

This study reveals how a diet rich in red meat can increase the risk of cardiovascular disease
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These findings are based on more than ten years of research by the lead author, Professor Stanley Hazen
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As a by-product, it increases the risk of heart disease and stroke
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Today, this latest discovery provides a more comprehensive understanding of the two-step process by which gut microbes convert carnitine into atherosclerosis and blood clots.
These two steps are performed after eating a diet rich in red meat.
Of
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Professor Hazen said that these new studies have identified the gut microbial gene cluster, which is related to the second step, that is, a diet rich in red meat increases the risk of heart disease
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This discovery will help us find new treatment targets to prevent or reduce the risk of diet-related cardiovascular disease
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Professor Stanley Hazen

In 2018, a study published by Professor Hazen and his team in the Journal of Clinical Investigation showed that dietary carnitine is converted into trimethylamine oxide (TMAO) in the intestine through two steps of intestinal microbes
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The intermediate metabolite in this process is a molecule called γBB (γ-butyl betaine)
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Professor Stanley Hazen said that various gut microbes can convert carnitine in the diet into γBB, but few microbes can convert molecules into TMA (the precursor of TMAO)
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In contrast, long-term vegetarians and vegans have very low levels of this microorganism in the gut, so they have little ability to convert carnitine into trimethylamine oxide
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The research team used samples and clinical data collected from nearly 3,000 patients to study the relationship between fasting plasma γBB levels and disease outcomes
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Higher γBB levels are associated with cardiovascular disease and major adverse events (including death, non-fatal heart attack or stroke)
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Elevated γBB levels are associated with increased risk of cardiovascular disease in human subjects

To understand the mechanistic link between γBB and observed patient outcomes, the researchers studied stool samples collected from mice and patients, as well as preclinical models of arterial injury
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They found that the introduced intestinal bacteria E.

Intestinal microorganisms convert carnitine into γBB, and then into TMAO

Next, the researchers used sequencing technology to identify related gut microbial gene clusters
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According to the newly discovered function, the gene cluster is named gbu gene cluster, with a total of 6 genes
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The gbu gene cluster of E.

By studying patient samples, the research team found that the abundance of gbuA was significantly correlated with a diet rich in red meat and plasma TMAO levels, while vegetarians had lower gbuA levels
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This suggests that dietary adjustments may help reduce the risk of cardiovascular disease related to diet and trimethylamine oxide
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Research Method Diagram

In summary, this study found that when we eat carnitine-rich foods such as red meat, various gut microbes can convert carnitine in the diet into γBB, and then a special gut bacteria E.

Based on this principle, the role of gbu gene cluster is worthy of our further exploration, and may become a potential target for the prevention and treatment of cardiovascular diseases in the future

Paper link: https:// class="wp-block-separator is-><hr class="wp-block-separator is->