Meat consumption needs to be checked, not stopped’

Lagos – Dr Mairiga Peters of the Nasarawa State University, Keffi, has said on Wednesday that checking meat consumption would help in reducing its negative effects in the human system.

Peters in Lagos, while responding to a research by the Cleveland Clinic, U.S., that lack of such checks was injurious to human health.

The research indicated that the L. Carnitine, an amino acid, said to be abundant in red meat, and the Trimethylamine-N-oxide (TMAO) could aid atherosclerosis.

It also said that the bacteria in the human digestive tract metabolise the compound L. Carnitine, turning it into TMAO to promote the ailment in the human bodies.

The lecturer said that the safety from the effects of TMAO required periodic reduction in the level of the compound in the individual’s system, to protect them from atherosclerosis.

He described Atherosclerosis as a deadly but preventable disease, which causes the hardening and narrowing of the arteries giving, leading to heart attacks, strokes and cardiovascular disease.

“L.Carnitine plays an important role in helping to transport fatty acids through the system, where the acids can be converted into energy.

“Proper levels of this amino acid in the body helps to promote overall physical fitness as any intake of fat will be efficiently used to fuel the functions of the body.

“It also works hand-in-hand with other important amino acids, such as lysine and methionine.

“Working with carnitine, methionine helps to reduce fat content in the liver, and ensures that the body maintains the ability to expel toxic elements,” he said.

Peters recommended bio-chemical applications like boiling and cooking, and reduction in meat consumption, to reduce the content of the compound in red meat and other substances containing toxins.

He said, however, that as toxin accumulation in the body occurs over time due to improper metabolic processing, outright stoppage of meat consumption could be a disservice to the body.

Peters said that total stoppage of meat consumption would bring about the denial of the body of the supply of L.Carnitine, required for the maintenance of physical fitness. (NAN)