Scientific work was funded by the Beyond Meat corporation, which produces plant-based analogues of meat products. The Stanford University team took precautions to eliminate bias throughout the study.
Two groups of volunteers ate vegetable and regular meat, respectively, for eight weeks, then their diet was reversed. Each day, they described their eating habits. Blood pressure and the content of trimethylamine oxide (TMAO) in the body, an organic substance, the amount of which determines the state of the cardiovascular system, was monitored.
People who started out with a plant-based meat analog had lower levels of TMAO. It has not changed after the transition to a meat diet.
The level of TMAO also decreased in those who started with meat and switched to plants. According to the portal “Machines and Mechanisms”, special bacteria are responsible for the production of trimethylamine oxide, which are abundant in people who consume a significant amount of red meat.
We will remind, earlier we told what conditions must be observed in the workplace in order to prevent the spread of coronavirus in the organization.