Trimethylamine N-oxide (TMAO), a molecule produced during digestion of red meat, eggs, and dairy products, increases the risk for a fatal heart attack or stroke, according a study published in European Heart Journal. Researchers monitored TMAO levels for 530 participants and tracked the number of cardiac events. Those with elevated TMAO levels increased their risk for heart attacks or strokes and increased their risk of death from these events. Researchers suggest dietary interventions may mitigate these risks by reducing TMAO levels.
- Li XS, Obeid S, Klingenberg R, et al. Gutmicrobiota-dependent trimethylamine N-oxide in acute coronary syndromes: a prognostic marker for incident cardiovascular events beyond traditional risk factors. Eur Heart J. Published online January 11, 2017.