Red meat gut byproduct linked to elevated risk of abdominal aortic aneurysms

Cleveland Clinic researchers have discovered a connection between elevated blood levels of TMAO (trimethylamine N-oxide)—a byproduct of gut bacteria digestion of nutrients found in red meat and other animal products—and a higher risk of abdominal aortic aneurysms.

This article was originally published on MedicalXpress.com

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