The findings from a new study may surprise you. It doesn’t prove that red meat is bad for your health. The authors of the study, which was published in the Annals of Internal Medicine, found no significant link between red meat and cardiovascular disease. They conducted a review of available studies, and concluded that eating red meat was not a health risk for most people.
The findings from the new study contradict the prevailing views on red meat. They say the evidence linking red meat to cardiovascular disease is not strong enough to support dietary recommendations. That doesn’t mean red meat is entirely safe, though. It’s important to limit your intake of red meat and processed meat if you’re concerned about your heart’s health.
The study was based on self-reported data, and the authors acknowledge that there may be other factors involved that affect the health risk from eating red meat. For example, dietary cholesterol, saturated fat, and iron are known red meat risk factors, but other factors may play a role.
Although there are other factors that affect the risk of coronary heart disease (CHD), red meat remains associated with a greater risk of death from atherosclerotic heart disease (CHD). The association was strongest among processed meat and one-tenth of the increased risk was attributed to an increase in a metabolite called trimethylamine N-oxide. This metabolite is produced by gut bacteria.
The researchers used repeated measures of dietary and lifestyle factors to examine whether red meat is linked to coronary heart disease. In the United States, the study involved 43 272 men without cardiovascular disease. This study is a result of the United States Dietary Guidelines for Americans for the next ten years. However, it’s worth considering that the risk may be low in Asian populations. The study’s results are consistent with what other studies have found.
The study concluded that a modest association between total red meat intake and CHD was present. However, the association was weaker when adjusted for baseline risk factors and sensitivity analysis. Those with a history of diabetes, hypertension, or high fiber intake also had a reduced risk.
While beef is a good source of protein, it has a lot of vitamins, minerals, and antioxidants. For example, a 3-oz portion of ground beef or lamb has 76% of the recommended daily intake of vitamin B12. Iron is essential in carrying oxygen throughout the body, and red meat contains heme iron, which helps the body absorb iron. A standard serving of raw ground beef has about 1.7 mg of iron, while lamb contains 1.3 mg. The American Heart Association recommends eating at least three ounces of meat per day.