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Choline And Bacteria Present In Some Foods Are Leading To Stroke and Heart Disorders


Choline which is the water-soluble essential nutrient is commonly seen in chicken and meat. The study conducted by researchers from Cleveland Clinic in Ohio has revealed that choline increases the risk of heart disorders and strokes by increasing blood clots.

Dr. Stanley Hazen the lead author of the study, was determining the link between meat consumption and risk of heart disease. It was seen that choline is the main component that feeds the gut bacteria and releases a by-product which makes blood sticky and causes clotting of blood.

An excessive amount of blood clots restricts the blood flow causing myocardial infarctions and cerebrovascular diseases. Choline is present in large amount in egg yolks, red meat, peanuts etc.

According to the estimates by American Heart Association, nearly 92.1 million American adults suffer from some form of heart disorders or strokes. The 2017 Heart Disease and Stroke Statistics Updated have revealed that by 2030, 8 million adults will be suffering from heart failure cases.

Choline plays a major role in brain development and helps in the metabolism of food. It also ensures proper functioning of the liver and de-activates the genes that cause increase in visceral fat. It helps in eliminating the bad cholesterol from the body.

Dr. Stanley Hazen and his team have conducted a study consisting of 18 volunteers in which 8 of them were vegetarians and 10 were non-vegetarians. These volunteers were then given choline supplements of 500 grams daily.
After examining them for 1 month, the researchers found a compound named trimethylamine N-oxide (TMAO) that was present in their blood which resulted in clotting. This TMAO compound acts as a catalyst and increases the platelet functions. Platelets are cell structures that lead to the formation blood clot. The similar results were observed after 2 months of taking supplements.

On another hand, the risk of heart disorders and strokes was not seen significantly in people who were not given any supplements. The study and its findings have been published on April 24 in the journal Circulation. The vegetarian diet is recommended to reduce the risk of heart disorders and strokes.