The study looked at the presence of trimethylamine-n-oxide, or TMAO, a byproduct from digesting certain meat-based proteins, in the bodies of 100 adults and 22 young adults. Researchers analyzed how it affects the risk of chronic disease. They found that meat-eaters’ TMAO level rose significantly with age, as did signs of health-threatening tissue and blood vessel damage. This was independent of the damage excess saturated fat in meats can do to your health.
A previous study in the Journal of the American Heart Association found a more than 60% increased risk of major cardiovascular events in people with elevated TMAO.
The bottom line: To reduce TMAO levels, eliminate red and processed meats from your diet. Limit lean, skinless poultry to a 3- to 6-ounce serving. Eat fish such as salmon and sea trout that are loaded with heart-healthy omega-3 fats twice weekly, and learn how to cook well-seasoned plant proteins like peas and quinoa, so you love them — as they love your body back. In two weeks, you can lower your risk of heart and kidney disease, dementia and cancer.
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