Cholesterol-forming mechanism of red meat identified

Most of us know that burgers and fries are bad for us; now, a new study may explain exactly why. In the study, researchers found the mechanism by which bad fats in foods are converted into artery-clogging cholesterol. A molecule designated PGC-1 beta, which plays a role in liver metabolism, appears to be partially responsible. When saturated fats (found primarily in meat and full-fat dairy) and trans-fats (found in hydrogenated oils and fried or processed foods) arrive at the liver, the PGC-1 beta molecule initiates a series of reactions that instruct the liver to produce LDL (“bad”) cholesterol and triglycerides, which also clog artery walls. It has long been known that saturated fats and trans-fats boost harmful LDL cholesterol, while unsaturated fats increase levels of HDL cholesterol that helps keep artery walls clear.