Gut Microbe Tied to Heart Disease
Gut Microbe Tied to Heart Disease
by Danielle Genenz, MS, RDN, CPT
A recent study published in Nature Microbiology supports evidence of a microbe associated with an increased risk for heart disease. Gut bacteria Emergencia timonensis, form a toxic substance known as Trimethylamine N-oxide (TMAO) which has been shown to increase the risk of developing cardiovascular disease independent of saturated fat. The impact of TMAO is so great that its concentration in the body can be used as a biomarker for risk of heart attack, stroke and death.
Trimethylamine N-oxide, “acts as an ‘on’ switch for an inflammatory cascade that damages arteries, making it easier for cholesterol to burrow into the artery wall and form plaque. In addition, high levels of this compound in the blood reduce the body’s ability to get rid of LDL ‘bad’ cholesterol.”
Researchers discovered that gut bacteria produce TMAO from foods containing L-carnitine (amino acid in red meat) and lecithin (fatty substance in egg yolks, meats and dairy products). It is recommended that individuals with high TMAO should consider switching to a diverse, plant-predominant diet which lowers E. timonesis, reduces TMAO levels, and improves the health of the gut microbiota.
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References
Jennifer A. Buffa et. al. The microbial gbu gene cluster links cardiovascular disease risk associated with red meat consumption to microbiota L-carnitine catabolism. Nature Microbiology. December 23, 2021, 7, 73-86. www.nature.com/articles/s41564-021-01010-x
Robert A Koeth et. al. Intestinal microbiota metabolism of L-carnitine, a nutrient in red meat, promotes atherosclerosis. Nature Medicine. April 7, 2013, 19, 576-585. www.nature.com/articles/nm.3145