Red Meat
Recently, there has been a rise in awareness of the consequences of consuming red and organ meat. Red meat has been linked to an increased risk for non-alcoholic fatty liver disease. Non-alcoholic fatty liver disease is a condition in which fat accumulates in the liver, eventually leading to inflammation and scarring.
There are a few reasons why red meat is particularly dangerous for the liver. First, digesting red meat is a taxing job for the liver. Breaking down proteins is difficult for the liver and can lead to various liver-related issues. Red meat is problematic because it’s high in saturated fat, which can lead to weight gain and insulin resistance. One study found that people who ate a lot of red meat were nearly twice as likely to develop non-alcoholic fatty liver disease as those who didn’t eat red meat regularly.
Finally, when an individual consumes red meat, the body produces more of a substance called trimethylamine N-oxide. Trimethylamine N-oxide has been linked to an increased risk of atherosclerosis, a condition in which plaque builds up in the arteries. All these factors make red meat a particularly dangerous food for people with fatty liver disease.
