Gut bacteria eating red meat carnitine may be cause of heart disease
"Red meat chemical 'damages heart', say US scientists"
The proposed mechanism is that gut bacteria feeds on carnitine, producing a gas which is broken down in the liver into TMAO ( trimethylamine N-oxide). That in turn is linked to fatty deposits in the arteries.
has been updated to reference this study.
Quantity of carnitine per 100g
Beef steak - 95 mg
Ground beef - 94 mg
Pork - 27.7 mg
Bacon - 23.3 mg
Tempeh - 19.5 mg
Cod fish - 5.6 mg
Chicken breast - 3.9 mg
fuller summary at ScienceDaily
It's interesting that they found a difference in gut bacteria between meat eaters and vegetarians, and this might affect health.
The difference in gut bacteria comes up in the discussions about grain fed v. grass fed beef. Maybe it's not the cow's gut that matters but our own. :)
re: Just Visiting
The study design was pretty clever - feed vegans and carnivores beef, note different levels of TMAO produced; carpet-bomb their gut bacteria with antibiotics, repeat the experiment, note similar levels of TMAO produced. Even with the tiny study size (2 vegetarians, 5 carnivores), that's pretty compelling.
So they showed that carnivore's intestinal flora turn carnitine into TMAO; and they suggest that TMAO contributes to, or is at least correlated with, heart disease.
What they don't explore (kind of tellingly, I think) is whether there are any other sources of TMAO. If it comes only or primarily from the processing of carnitine in carnivores, that's pretty damning for red meat.
But it doesn't. According to a 1999 study in which 46 different foods and supplements were analyzed to determine their effects on TMAO levels, beef *does* raise TMAO levels (as measured by TMAO in the urine 8 hours after consumption). Chicken, pineapples, and soybeans raise it about the same amount. Peas, carrots and mushrooms raise it significantly more.
And the absolute worst offender - no contest, not even close - is seafood. A serving of halibut raises TMAO levels more than a *hundred* times as much as a serving of beef does. Other finned fish and shellfish aren't as bad - only 600-800 times more TMAO than beef.
Examining how beef contributes to TMAO-caused heart disease is like examining how second-hand smoke from the next apartment affects contributes to the lung cancer risk of a three-pack-a-day smoker. It's probably *measurable*, but is it *relevant*?
(The 1999 study is cited here: http://www.westonaprice.org/blogs/cmasterjohn/2013/04/10/does-carnitine-from-red-meat-contribute-to-heart-disease-through-intestinal-bacterial-metabolism-to-tmao/ - the link to the full study is broken - it's available here: http://www.sciencedirect.com/science/... but costs money...)