Eggs for breakfast increase the risk of blood clots

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The risk of blood clot formation increases with regular consumption of eggs for breakfast . American doctors from the Cleveland Clinic in Ohio came to this conclusion after conducting a relevant study.

As the doctors explained, the formation of blood clots is facilitated by choline, which is present in eggs and meat. This is a nutrient that is even sold as dietary supplements, reports Express.

This organic compound supports many functions of the body, including having a positive effect on cell growth and metabolism. However, in high concentrations, choline becomes dangerous.

According to doctors' assumptions, when this substance enters the body, intestinal bacteria begin to actively interact with it.

During this process, the compound TMAO is formed, which leads to platelet aggregation. According to the results of the study, its level in the blood plasma of the volunteers increased approximately 10 times from the baseline.

One of the authors of the work, Stanley L. Hazen, warned that choline supplements should be avoided unless they were prescribed after examination in the hospital.