L-Carnitine, Nutrient In Red Meat, Linked With Heart Disease A carnitine connection

 L-Carnitine, Nutrient In Red Meat, Linked With Heart Disease.

 A carnitine connection.

 Two years ago, Hazen and his research team discovered that microorganisms in the intestines can convert substances found in choline, a common dietary fat, to a by-product known as TMAO, trimethylamine-N-oxide.

 This new study looked at l-carnitine, which has a similar chemical structure to choline.


 Carnitine is a nutrient found at high levels in red meat, but fish, poultry, milk and other dairy products are also good food sources of it. Carnitine is also a popular over-the-counter diet supplement, often billed as helping to boost energy and bulk up muscle. It's found in some energy drinks and muscle milks.

 The researchers looked at fasting levels of blood carnitine in nearly 2,600 men and women. The findings showed that carnitine levels could quite strongly predict participant's risk of existing coronary artery disease, as well as the risk of having a major cardiac event, such as heart attack, stroke, or death over a three-year period, but only in adults who had high blood levels of TMAO.

 Hazen's group also compared mice fed their normal chow, which is basically a vegetarian diet, with mice whose food was supplemented with carnitine.

"We saw that carnitine supplements doubled the rates of atherosclerosis in the mice," Hazen said. It did this by dramatically increasing levels of TMAO, which is produced by gut bacteria that metabolize l-carnitine.

      As for how carnitine in red meat may be linked with heart disease, Hazen explained that chronic ingestion of carnitine fundamentally shifts the metabolism of cholesterol. "It's changing it in a way that will make you more prone to heart disease," he said. Eating carnitine causes more cholesterol to be deposited onto artery walls, and less to be eliminated from the body.

 Source Link:www.huffingtonpost.com