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 like choline, L-carnitine, and phosphatidylcholine. Elevated levels of TMAO have been linked to an increased risk of cardiovascular disease, kidney dysfunction, and inflammation. TMAO serves as a valuable marker for assessing metabolic health and the impact of gut microbiota on systemic disease risk. Lifestyle and diet, especially red meat and eggs, can significantly influence 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 dysfunction, 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 lowered by making dietary changes (such as cutting back on red meat), increasing fiber consumption, and altering gut microbiota with probiotics or prebiotics.
Yes. TMAO may indicate cardiovascular or metabolic risks that standard lipid panels do not detect, making it a complementary marker for preventive 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.
