Digestive Byproduct Tied to Meat Raises Risks for Some Heart Patients
People with peripheral artery disease — a narrowing of the arteries in the legs and elsewhere — who eat a lot of red meat and eggs may have increased odds of dying early, a new study suggests.
That’s because of a digestive byproduct produced by gut bacteria that breaks down eggs, red meat and other meat products found in the traditional Western diet, the researchers said. The byproduct is called trimethylamine N-oxide (TMAO), and the study found that people with peripheral artery disease who also high levels of TMAO had a nearly three times higher risk of dying within five years, compared with those with the lowest levels.
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