The study “Intestinal Microbiota Metabolism of L-Carnitine, a Nutrient in Red Meat, Promotes Atherosclerosis” presents convincing evidence that the metabolization of L-carnitine by the intestinal microbiota significantly contributes to the development of atherosclerosis. This finding is particularly relevant in the context of Western diets, which are rich in red meat and full-fat dairy products, the main sources of L-carnitine.
The results highlight that L-carnitine, when metabolized by intestinal bacteria, is converted into trimethylamine oxide (TMAO), a compound associated with increased cardiovascular risk. This metabolic process not only increases TMAO levels in the blood, but also suppresses reverse cholesterol transport, a crucial mechanism for removing cholesterol from arteries.
Research points to a correlation between diets rich in red meat and a higher incidence of cardiovascular disease, suggesting that reducing L-carnitine intake may be beneficial. This is a robust argument in favor of vegetarian or vegan diets, which tend to have lower TMAO levels due to lower L-carnitine intake.
Furthermore, the study raises concerns about the increasing use of L-carnitine supplements, common in industrialized societies, without due consideration of potential cardiovascular health risks. These findings reinforce the need for a careful review of dietary and supplementary recommendations, aiming to prevent cardiovascular diseases.
In short, the research suggests a reassessment of eating practices, encouraging a more balanced diet with less consumption of red meat, to mitigate the risks associated with the production of TMAO by the intestinal microbiota.
Reference:
Koeth, RA, Wang, Z., Levison, BS, Buffa, JA, Org, E., Sheehy, BT, … & Hazen, SL (2013). Intestinal microbiota metabolism of L-carnitine, a nutrient in red meat, promotes atherosclerosis. *Nature Medicine*, 19(5), 576-585. Available at: [NCBI]( https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2430670/)【7†source】.
