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The 10-year changes in L-carnitine were positively associated with red meat consumption over time, and women who had greater increases in L-carnitine and red meat intake of 36 g/day or more, had an 86% greater risk of CHD, as compared with those with lower red meat intake and lesser increases in L-carnitine
Prevents continued benefit and requires cycling to restore normal sensitivity
Rottiers, V
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The overall safety profile appears favorable based on available data, though individual responses vary
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