8th April 2013

Red meat on trial again… but should we first look at our gut’s occupants?

Today’s media reports again highlight a potential link between eating lots of red meat and cardiovascular disease (CVD).  This time, the culprit is allegedly a small molecule called carnitine, which is naturally present in red meat but are we getting the full story here?  Read on to find out…   Red meat itself has been linked to cardiovascular disease owing to its saturated fat content for many years, leading to recommendations to limit intake to 70g a day or around 2 portions a week.  Recently, the link between saturated fat and CVD has been questioned, with diets high in refined sugars, processed meat and trans fats being more closely linked to disease risk.  The benefits of red meat consumption such as the source […]