Science Friday: Red Meat's Heart Risk Goes Beyond the Fat
Researchers say a chemical in red meat may increase the risk of heart disease in people and mice -- but only in frequent red-meat eaters. This weeks' show looks at this, and other stories about health, science and more... Listen at 11 a.m.
Friday, April 12, 2013
Included in this weeks'
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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