TMA / TMAO (Trimethylamine / Trimethylamine N-oxide)
Trimethylamine (TMA) is a metabolite produced by gut bacteria during the breakdown of choline, carnitine, and lecithin—nutrients commonly found in meat, eggs, and dairy. In the liver, TMA is converted into Trimethylamine N-oxide (TMAO), a compound that has been linked to cardiovascular risk in several studies. Elevated TMA/TMAO levels may reflect high microbial conversion activity in the gut, imbalanced microbiota, or a diet rich in animal-based products. While research is ongoing, high TMAO has been associated with inflammation and impaired cholesterol metabolism. Balanced gut flora and plant-forward diets may help maintain healthy TMAO levels.
Description
TMA is a compound produced by gut bacteria from certain dietary nutrients. The liver converts TMA into TMAO, which can enter circulation and affect vascular and metabolic processes.
Elevated TMAO has been linked to a higher risk of cardiovascular disease, as it may encourage inflammation, oxidative stress, and disrupted lipid metabolism.
Diets high in red meat, eggs, or dairy can raise TMAO levels, especially in individuals with specific gut bacteria. Liver function also affects the conversion of TMA to TMAO.
Yes. Reducing consumption of choline- and carnitine-rich foods, enhancing gut microbiome diversity, and increasing fibre intake may help to lower TMAO production.
Not necessarily. Extremely low levels could indicate insufficient dietary precursors or microbial activity, but in most contexts, low or moderate TMAO is considered favourable for cardiovascular health.
