Red Meat Linked to Death from Acute Heart Failure

According to a new study by the University of Leicester, patients who consume red meat are more likely to experience poor outcomes after acute heart failure. Head researcher Toru Suzuki discovered that of the 1,0000 patients he studied, those with high levels of trimethylamine N-oxide (TMAO)—a metabolite created from L-carnitine during the digestion of red meat—were more likely to die or be re-hospitalized after experiencing acute heart failure. In an interview with radio host Nathan Ifill, Suzuki revealed that red meat, egg yolks, and any cholesterol-based dietary sources contain organic products that later become disease-causing metabolites. According to Suzuki, this study is the first step toward discovering the link between diet and heart disease— a preventable illness affecting large populations around the world.