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The Boston Globe

Science

Egg yolks can add heart attack risk

NEW YORK — For the second time in a matter of weeks, a group of researchers has reported a link between the food people eat and bacteria in the intestines that can increase the risk of heart attacks.

Two weeks ago, the investigators reported that carnitine, a compound found in red meat, can increase heart disease risk because of the actions of intestinal bacteria. This time they have reported that the same thing happens with lecithin, which is abundant in egg yolks.

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