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New Study Affirms Benefits of Red Meat in Preventing, Treating Heart Disease

Wednesday, September 2, 2015

(North American Meat Institute)

A new study found that increasing daily intake from protein rich foods that contain certain amino acids reduces the risk of heart disease as much as giving up smoking. The study appeared in the Journal of Nutrition.

Specifically, researchers found that eating a 75 gram portion of steak, a 100 gram portion of salmon or a pint of skim milk each day were effective in reducing arterial stiffness. Amy Jennings, Ph.D., of the Department of Nutrition, Norwich Medical School, University of East Anglia, Norwich, United Kingdom, told reporters, "The really surprising thing that we found is that amino acid intake has as much of an effect on blood pressure as established lifestyle risk factors such as salt intake, physical activity and alcohol consumption. For arterial stiffness, the association was similar to the magnitude of change previously associated with not smoking."

The specific amino acids found in high levels in meat that offered the beneficial effects included glutamic acid, leucine and tyrosine.

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