Carnitine in red meat raises heart disease risk
April 8, 2013 (WLS) -- Saturated fat and cholesterol in red meat may not be the only compounds which raise the risk of heart disease.
A study in the journal Nature Medicine points to another culprit: a compound abundant in red meat called carnitine, which is also sold as a dietary supplement and is found in some energy drinks.
Carnitine typically helps the body transport fatty acids into cells to be used as energy. But researchers have found that certain bacteria in the digestive tract convert carnitine to another compound, called TMAO, which promotes thickening of the arteries.
A new study finds the more carnitine in a person's blood, the higher the risk of cardiovascular disease, heart attacks, stroke and death.
- Winter storm could dump up to 8 inches of snow
- Allan Kustok found guilty in wife's 2010 murder
- School, Emergency Closings
- ABC7 First Alert Weather Forecast
- 3 people shot in car at 76th, Stony Island
- Retired CPD sergeant hospitalized after East Side shooting
- Appeals court accepts transcripts of Blago FBI wiretaps
- Repairs to city's aging sewer, water lines underway
- Combat Hate app launches in Chicago
- Olympic medalist welcomed back to Buffalo Grove school
- Ed Burke reflects after over 40 years as Alderman
- Polar plunge raises over $1M for Special Olympics
- Photos: 'The Bachelor' Season 18 finale in pictures
- abcnews: Obama Shops At The Gap