The most current Dietary Guidelines for Americans recommend that red meat intake is minimized, as red meat has been associated with an increased risk for inflammation and subsequently chronic diseases, including cardiovascular disease (CVD). However, these recommendations are often based, in part, on old studies suggesting that red meat negatively affects inflammation; more recent studies have not supported this.
A team of researchers at Baylor College of Medicine sought to dig deeper, looking at plasma markers, such as metabolites, to assess the role of diet, including red meat, on inflammation and disease risk. Their findings were published in The American Journal of Clinical Nutrition.
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