Red Meat’s Heart Risk Goes Beyond the Fat
12:16 minutes
Reporting in Nature Medicine, researchers write that a chemical in red meat, L-carnitine, may increase 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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Stanley Hazen
Stanley Hazen is chair of the Department of Cellular & Molecular Medicine at the Lerner Research Institute and director of the Center for Cardiovascular Diagnostics & Prevention at the Cleveland Clinic in Cleveland, Ohio.
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@cintagliataChristopher Intagliata was Science Friday’s senior producer. He once served as a prop in an optical illusion and speaks passable Ira Flatowese.