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 such as choline, L-carnitine, and phosphatidylcholine. Elevated levels of TMAO have been associated with an increased risk of cardiovascular disease, kidney dysfunction, and inflammation. TMAO is a valuable marker for assessing metabolic health and the influence of gut microbiota on systemic disease risk. Lifestyle and diet, particularly red meat and eggs, can significantly affect TMAO levels. Monitoring TMAO may help identify hidden risks even when other conventional markers appear normal.
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. Gut microbiota composition also plays a major role.
Yes, TMAO levels can be reduced through dietary changes (e.g., cutting back on red meat), increasing fibre intake, and modifying gut microbiota with probiotics or prebiotics.
Yes. TMAO may reveal cardiovascular or metabolic risks not detected by standard lipid panels, 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.