Trimethylamine N-oxide (TMAO)
Trimethylamine N-oxide (TMAO) is a compound produced in the liver from trimethylamine (TMA), which is generated by gut bacteria during the digestion of nutrients such as choline, L-carnitine, and phosphatidylcholine. Elevated levels of TMAO have been associated with an increased risk of cardiovascular disease, kidney dysfunction, and inflammation. TMAO serves as a valuable marker for assessing metabolic health and the influence of gut microbiota on systemic disease risk. Lifestyle and diet, particularly red meat and eggs, can significantly affect TMAO levels. Monitoring TMAO may help identify hidden risks even when other conventional markers appear normal.
Description
Elevated TMAO levels are linked to an increased risk of cardiovascular disease, atherosclerosis, kidney impairment, and systemic inflammation.
Diets high in red meat, eggs, and other animal products rich in choline and carnitine can increase TMAO levels. The composition of gut microbiota also plays a significant role.
Yes, TMAO levels can be reduced through dietary changes (e.g., reducing red meat), increasing fibre intake, and modifying gut microbiota via probiotics or prebiotics.
Yes. TMAO may indicate cardiovascular or metabolic risks not identified by standard lipid panels, making it an additional marker for preventative health screening.
Absolutely. TMA is produced by gut bacteria, so the balance and diversity of your microbiome directly affect how much TMAO is ultimately formed.
