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Thus, meat not only contains a highly bioavailable form of iron but also improves the absorption of non-heme iron from plant foods, a mechanism that has not been fully explained and is referred to as the meat factor. Heart disease is the A 2023 review found an increased risk for both unprocessed and processed red meat

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This protective effect is closely related to the activation of the TGR5 receptor mediated by DCA, which inhibits nuclear factor kB (NF-kB)-mediated DC activation via the cyclic AMP (cAMP)-protein kinase A (PKA) signaling pathway, thereby reducing inflammation levels (73)