Many of us are aware of the risk factors of heart disease. They include smoking, high blood pressure, high cholesterol, diabetes, and obesity to name just a few. This study points to a new idea that can change our thoughts about this very common disease. A little known amino acid, carnitine, may be the culprit. High amounts of carnitine are found primarily in red meat. We used to think that red meats’ bad reputation came from its high cholesterol and saturated fat content. A new theory is the idea that a chemical is produced by bacteria in the gut after being exposed to carnitine (red meat). It is then converted to another chemical known as TMAO. This chemical goes into the bloodstream and not only allows cholesterol to be embedded in the arterial wall, but also prevents the body from excreting cholesterol.
The concern is that many energy drinks contain carnitine. Other foods with carnitine besides beef include pork and dairy (but not nearly as much). Many athletes use carnitine supplements to help with energy production and athletic performance. Is it possible that what we thought about this amino acid with its fat metabolism properties and enhanced energy could be something that actually raises heart disease?
For now, it may be wise to limit your red meat intake to once every 1-2 weeks and stay away from carnitine supplements. I’m sure more studies will continue to emerge. Read more…
Study Points to New Culprit in Heart Disease – NYTimes.com: “”