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The mechanisms underlying the favorable cardiovascular effects of GLP-1RAs remain incompletely understood
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
ANDREW GALLIMORE: Yeah, I mean it sits right in the center of the brain as well
Clinical guidelines and recommendations 1
doi:10.1111/j.1365-2982.2012.01891.x Barbara G, Zecchi L, Barbaro R, et al
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