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. 2022 May 13;35(8):679–687. doi: 10.1093/ajh/hpac064

Figure 1.

Figure 1.

Red meat consumption, particularly that of processed red meat, may confer an increased risk of HTN via mechanisms including the effects of sodium content, nitrite preservatives, and the metabolite trimethylamine N-oxide (TMAO). Abbreviation: HTN, hypertension.