Component of Animal Products Increases Risk of Heart Disease

The Physicians Committee
DONATE
 
BREAKING MEDICAL NEWS April 26, 2013

Component of Animal Products Increases Risk of Heart Disease

April 26, 2013

A byproduct of dietary choline, a component abundantly present in animal products, can lead to greater risk for heart attack, stroke, and death, according to a new study published in the New England Journal of Medicine. Researchers followed 4,007 participants and found that those who had the highest levels of these byproducts were 2.5 times as likely to suffer from an adverse cardiovascular event, compared with those who had the lowest levels. The authors point out that a vegetarian or high-fiber diet can reduce choline intake and modulate the risk for heart disease.

Another recent study showed a similar mechanism for carnitine-rich meat products and heart disease.

Tang WHW, Wang Z, Levison BS, et al. Intestinal microbial metabolism of phosphatidylcholine and cardiovascular risk. N Engl J Med. 2013;368:1575-1584.

Subscribe to the Physicians Committee's Breaking Medical News.

Breaking Medical News is a service of the Physicians Committee for Responsible Medicine, 5100 Wisconsin Ave., Ste. 400, Washington, DC 20016, 202-686-2210. Join the Physicians Committee and receive the quarterly magazine, Good Medicine.

Breaking Medical News Archive:
2015 (58)
2014 (71)
2013 (67)
2012 (34)
2011 (16)
2010 (36)
2009 (27)
2008 (21)
2007 (18)
2006 (21)
2005 (13)
2004 (9)
2003 (11)
2002 (9)

 

Meet PCRM's Nutrition Experts