Digerir carne aumenta el riesgo cardíaco
Digerir carne aumenta el riesgo de enfermedades cardíacas
A medida que la carne se digiere en el tracto intestinal, los microbios intestinales producen sustancias químicas que aumentan el riesgo de enfermedades cardíacas, según un estudio publicado en Arteriosclerosis, Thrombosis, and Vascular Biology (ATVB). Los participantes de la investigación aumentaban su riesgo de enfermedad cardíaca en un 22 % por cada ración de carne consumida por día.
Texto original:
Digesting Meat Increases Risk for Heart Disease
As meat is digested in the intestinal tract, gut microbes produce chemicals that increase the risk for heart disease, according to a study published in Arteriosclerosis, Thrombosis, and Vascular Biology (ATVB). Research participants increased their risk for heart disease by 22% for every serving of meat consumed per day.
Referencia:
Wang M, Wang Z, Lee Y, et al. Dietary meat, trimethylamine n-oxide-related metabolites, and incident cardiovascular disease among older adults the Cardiovascular Health Study. Arterioscler Thromb Vasc Biol. Published online August 1, 2022. doi10.1161ATVBAHA.121.316533.
Fuente: PCRM, www.pcrm.org, 02-08-2022
