Red Meat’s Heart Risk Goes Beyond the Fat

12:16 minutes

Reporting in Nature Medicine, researchers write that a chemical in red meat, L-carnitine, may increase the risk of heart disease in people and mice–but only in frequent red-meat eaters. Study author Stanley Hazen of the Cleveland Clinic explains how diet changes the gut’s bacterial flora, and how that can affect heart health.

Segment Guests

Stanley Hazen

Stanley Hazen is chair of the Department of Cellular & Molecular Medicine at the Lerner Research Institute and director of the Center for Cardiovascular Diagnostics & Prevention at the Cleveland Clinic in Cleveland, Ohio.

Meet the Producer

About Christopher Intagliata

Christopher Intagliata was Science Friday’s senior producer. He once served as a prop in an optical illusion and speaks passable Ira Flatowese.