Full Analysis
Study
Does L-carnitine from red meat increase heart disease risk through gut bacteria?
Original title: Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis
Sample Size
2 participants
Study Type
Study
Duration
Carnitine challenge performed after 12-hour overnight fast; one week antibiotic treatment; ≥3 week washout period for microbiota repopulation; chronic dietary supplementation in mice (duration not specified in excerpt)
Overview
In Plain Language
Gut bacteria convert L-carnitine from red meat into TMAO, which promotes atherosclerosis. Omnivores produce more TMAO than vegans after eating carnitine.
Study2 participants
The Numbers
Absolute risk: not mentioned
Important caveat: L-carnitine analyte was not in the top tier of analytes meeting stringent P value cutoff for CVD association; metabolomics analysis used less stringent criteria without adjustment for multiple testing