Atherosclerosis risk

QUESTION: My brother uses to eat lots of meat, I call him carnivore. He's 25, obese, smoking and doesn't exercise much. He often complains of chest pain, that comes and goes.

I've advised to go for fruits and vegetables and eat meat only once a week. I'm not sure why meat raise atherosclerosis risk? What if it is lean meat, can it still raise the risk or how is it?


ANSWER: Everything, which comes from saturated fats and cholesterol, are good risk factors of atherosclerosis disease onset.

Your brother is still young, and with a good willing and strong personality he may do the right changes for the sake of his health.

It's true that lean meat is better than the non-lean one, but fat is still there in the meat. Perhaps you might not see but its inside the red meat. That's why, it's better chicken breast (smoked or baked) rather than meat (or lean meat).

I know it would be difficult to convince your brother to change his "bad" habits, but just tell him: It's better one less meat meal than an entire day ill tomorrow.

In addition, smoking and lack of activity are other atherosclerosis risk factors, which may lead further to earlier death.

Dr.Alba