The gut microbes’ response to digestion may help explain the risk of cardiovascular disease associated with red meat consumption

Chemicals produced in the digestive tract by gut microbes after eating red meat may help explain some of the higher risk of cardiovascular disease associated with eating red meat, according to a new study was published today in the journal of the American Heart Association Arteriosclerosis, thrombosis and vascular biology (ATVB). In the United States …

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