Breaking! Eggs now cause blood clots

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Blood clots: Compound found in eggs linked to an enhanced risk of blood clotting

BLOOD clotting is a normal response to injury. Sometimes, however, it can lead to cramps, pain and swelling, and if it enters the circulatory system, it can be fatal. In a small study, one popular breakfast food has been linked to the condition.

By SOLEN LE NET
06:01, Sat, Jan 22, 2022 | UPDATED: 19:59, Sun, Aug 28, 2022
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Blood clots typically form in the veins of the legs, arms, groin. It is when they break off and travel to other parts of the body, such as the lungs, that they pose a risk.

Typically risk factors for blood clotting include surgery, cancer, and pregnancy. The findings from one small study, however, imply that a nutrient found in eggs and meat may also increase the risk of blood clotting.

The study conducted by Cleveland Clinic, suggested that choline could make the blood more prone to clotting.

Choline is sometimes sold in over-the-counter dietary supplements.

It is deemed an essential nutrient that is widely recommended for optimal health.

According to Medical News Today, it supports various bodily functions, including cellular growth and metabolism.

The body makes some choline, but the majority comes from dietary sources.

Researchers found that consuming the nutrient in high concentrations could lead to cause clotting, however.

They suggested that bacteria in the intestines could interact with choline to produce a compound that encourages blood platelets to clump together, thereby forming a blood clot.

The team observed by interacting with gut bacteria, choline produced a substance called TMAO.

The substance, which stands for trimethylamine N-oxide, is produced when the gut bacteria break down a number of dietary nutrients.

For their interventional study, the researchers provided oral choline supplements to healthy vegetarians and omnivores.

Both groups showed a 10-fold increase in plasma levels of TMAO after choline supplementation.

They also observed an increase in platelet responsiveness, a risk factor for thrombotic events.

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