



Kangaroo meat not as healthy as you think

Is kangaroo meat as healthy as we think it is?

Is kangaroo meat as healthy as we think it is?


A study published in the prestigious journal Nature Medicine found that a compound in red meat called L-carnitine is associated with the build up of plaque in arteries which causes heart attacks, strokes and vascular disease.

Australian experts said the study was significant because up until now, scientists generally believed cholesterol and fat in red meat was driving the link between high consumption and heart disease.

The surprising discovery has caused warnings against the widespread use of L-carnitine as a dietary supplement, particularly among athletes such as footballers and body builders who believe it helps build muscle, burn fat and improve brain function.


It has also caused doctors to reiterate warnings about excessive consumption of red meat and especially kangaroo meat, which has long been thought to be one of the healthiest choices because of its low fat content.

The authors of the study, from Cleveland Clinic Foundation in the US, said that when L-carnitine was metabolised by gut bacteria in people who eat meat, it turned into high amounts of a compound named trimethylamine N-oxide (TMAO), which damages arteries supplying blood to the heart and brain.

They said meat-eaters were found to produce significantly higher amounts of TMAO than vegetarians after consuming L-carnitine, suggesting that a red meat diet favours the growth of gut bacteria that digests the nutrient.

Executive chairman of Obesity Australia and Professor of Medicine at Monash University John Funder said given that kangaroos had more L-carnitine per gram than any other red meat, consumers should be wary of excessive consumption. He said companies selling the meat may also have to reconsider how they market it, given that it is widely perceived to be healthier than other red meats.

While Professor Funder said the study found an important link between L-carnitine and the build-up of plaque in blood vessels, it was one of several factors likely to be causing heart disease, including cholesterol, saturated fat, genetic factors and certain infections.

Director of Baker IDI Heart and Diabetes Institute, Professor Garry Jennings, said that although the study was clever, the harmfulness of red meat remained controversial, with some studies showing everything from no ill effects to moderate adverse effects, and in some cases, only from processed meat.

“Red meat consumption remains controversial and therefore this study makes an important contribution to that discussion," he said.

"However, the evidence is not sufficiently compelling to cause concern among the red meat industry and a balanced diet remains the best recommendation for Australians."

Australian health authorities currently recommend about three to four palm-sized serves of red meat a week.


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