Health | Food | Science

Red Meat's Heart Risk Goes Beyond The Fat

NPR | April 12, 2013 10:03 a.m.

Reporting in Nature Medicine, researchers write that a chemical in red meat, L-carnitine, may up the risk of heart disease in people and mice—but only in frequent red-meat eaters. Study author Stanley Hazen of the Cleveland Clinic explains how diet changes the gut’s bacterial flora, and how that can affect heart health.

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