Features July 2017 Issue

Research Confirms Choline’s Role in Higher Blood-clotting Risk

TMAO, a byproduct of gut bacteria, is triggered by the consumption of choline.

Research Confirms Choline’s Role in Higher Blood-clotting Risk

Cleveland Clinic study suggests choline may lead to the formation of a gut bacteria byproduct that may contribute to stroke and heart attack risk.

Choline occurs naturally in egg yolks, red meat and processed meat, and can be given as a supplement. Choline is a nutrient that helps preserve liver health and a healthy metabolism, though too much can be dangerous. When digesting choline, your gut bacteria produces increased amounts of TMAO. High TMAO levels in your bloodstream raise your risk of blood-clot formation.

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