Gut byproduct TMAO linked to higher atrial fibrillation risk, Cleveland Clinic study finds
A Cleveland Clinic-led study finds elevated levels of TMAO, a byproduct of gut bacteria digestion of nutrients in red meat and other animal products, are associated with a higher risk of atrial fibrillation. Analyzing blood from over 5,000 patients undergoing heart procedures and conducting cell studies, researchers suggest TMAO may alter the heart's electrical environment, increasing susceptibility to abnormal rhythms; findings published in the Journal of Clinical Investigation, with potential implications for early dietary interventions to reduce AF risk.
