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Digestive Byproduct Tied to Meat Raises Risks for Some Heart Patients

Posted 19 Oct 2016 by Drugs.com

WEDNESDAY, Oct. 19, 2016 – 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. "These findings point to the potential for TMAO to help identify high-risk patients who likely need more aggressive and specific dietary and pharmacologic therapy," said lead researcher Dr. W.H. Wilson Tang, a professor in medicine at the ... Read more

Related support groups: Dietary Supplementation, Raynaud's Syndrome, Peripheral Arterial Disease, Intermittent Claudication, Erythromelalgia, Thromboangiitis Obliterans, Peripheral Arteriography, Arterial Thrombosis

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