Tag: Tmao

Recent studies in large populations have shown that consuming eggs in moderation may be associated with a reduced risk of certain types of stroke, specifically hemorrhagic stroke. However, the link between egg consumption and cardiovascular health has been the subject of long-standing and often conflicting debate.

Recent studies have established a strong link between elevated levels of the gut metabolite trimethylamine (TMA) and an increased risk of cardiovascular disease, diabetes, and other inflammatory conditions. Understanding what reduces TMA involves a multifaceted approach targeting both diet and the gut microbiome.

Trimethylamine (TMA) is a colorless gas known for its distinctive fishy odor. While hazardous in high-concentration industrial settings, the real question for most people is whether trimethylamine is harmful to humans when produced naturally within the body. The answer depends heavily on an individual's genetics, gut health, and overall metabolism.

While most Americans consume less than the recommended amount of choline, a tolerable upper intake level (UL) for adults is set at 3,500 mg per day. Exceeding this amount, primarily through high-dose supplements, can lead to the risks of too much choline, including several unpleasant and potentially harmful side effects.

A single large egg contains about 186mg of cholesterol, but recent scientific reviews reveal a much more nuanced picture than previously thought. The evidence suggesting that **is there any evidence that eggs are bad for you** is highly debated, with some observational studies pointing to risks while many controlled trials show no harm for most healthy people.

Over the past decade, research on trimethylamine N-oxide, or TMAO, has revealed a metabolite with a puzzling dual identity. A gut-derived compound, the question of whether TMAO is good or bad has sparked scientific debate, with studies showing both potential health benefits and concerning links to chronic disease.

Recent studies, including a large one published in *Neurology* in January 2025, suggest that consuming processed red meat may increase the risk of cognitive decline and dementia. This has many people asking, does red meat affect your brain, and what is the real impact?

Some human studies have found no link between normal dietary choline intake and blood pressure, while others suggest it may actually lower it. This complexity raises a common question for health-conscious individuals: does choline increase blood pressure, or is the relationship more nuanced?

According to the World Health Organization, processed meats are a Group 1 carcinogen, and red meat is classified as Group 2A, or 'probably carcinogenic to humans'. This classification highlights serious concerns about what are the risks of eating red meat and why moderation is key for long-term health.

According to the National Institutes of Health, doses of carnitine over 3 grams per day can cause specific gastrointestinal side effects. While often marketed for energy and fat metabolism, it is crucial to understand what are the side effects of carnitine liquid 3000, particularly at the 3,000 mg dosage.