American clinic says nutrient in eggs could increase risk of blood clots
An American clinic says that a nutrient found in eggs could make people more prone to blood clotting. Cleveland Clinic conducted a study suggesting that the nutrient choline could increase the risk of blood clots when consumed in high concentrations.
According to Medical News Today, the body makes some choline, but most of it comes from dietary sources. The nutrient supports bodily functions, including cellular growth and metabolism.
However, large amounts of choline can cause blood clotting, researchers said. One of the researchers, Dr Stanley L. Hazen, said…
“Unless prescribed by your doctor, avoid supplements with choline.”
The researchers observed that by interacting with gut bacteria, choline produced a substance called TMAO. The substance encourages blood platelets to clump together, forming blood clots. The study’s lead author said TMAO has also been linked to heart attacks and strokes in previous studies and is associated with an increased risk of cardiovascular illness.
For the study, the researchers provided oral choline supplements to healthy vegetarians and omnivores. Both groups had a 10-fold increase in plasma levels of TMAO after receiving the supplements.
The risk of blood clotting increases in humans, however, the researchers said that taking low doses of aspirin could minimise the risk. The drug would not entirely eliminate the risk, though.
A number of factors can increase the risk of blood clots. Dehydration, sitting for long periods, pregnancy, taking birth control pills or estrogen hormones, and long-term use of an intravenous catheter.
Groups of people more vulnerable to blood clots also include: smokers, people with infections or inflammatory diseases, and descendants of people with blood clotting problems.
