The risk of cardiovascular diseases from red meat consumption varies among individuals due to variations in gut microbiota. L-carnitine in red meat can be converted to TMAO in the body by certain bacteria. Not everyone experiences a significant increase in TMAO levels after consuming carnitine. Gut microbiota differences are observed between high and low TMAO producers. The presence of the gbu gene in gut microbiota is linked to TMAO production. This clinical research aims to determine if the gbu gene can predict TMAO levels after dietary carnitine intake.
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Blood TMAO level measured by LC-MS/MS
Timeframe: up to 7-10 days
Urine TMAO level measured by LC-MS/MS
Timeframe: up to 7-10 days
Fecal gbuB gene abundance measured by qPCR
Timeframe: up to 7-10 days