A new study suggests that the gut microbiota may be a novel avenue for exploring heart disease prevention. This article explains how a diet higher in plants and lower in animal products may decrease heart disease risk thanks to the reduction in certain metabolites produced by the gut microbiota.

A new study, published in the Journal of the American College of Cardiology, highlights how certain diets can decrease the risk of cardiovascular disease. Researchers have found that following a diverse and healthy diet, rich in plants can decrease the risk of heart disease by reducing levels of a molecule called trimethylamine N-oxide (TMAO). TMAO is produced when the gut microbiota digests nutrients commonly found in red meat and is one of the molecules that forms atheromatous plaques in the blood, leading to an increased risk of cardiac or circulatory system conditions, such as heart attack or stroke.

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