Eggs for breakfast may increase risk of blood clots

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Blood clots usually form in the veins of the legs, arms, and groin. When they break off and travel to other parts of the body, such as the lungs, they can be dangerous. Common risk factors for blood clots include surgery, cancer, and pregnancy. However, one small study suggests that nutrients found in eggs and meat may also increase the risk of blood clots.

A study by the Cleveland Clinic found that choline, found in eggs and meat, may make blood more likely to clot. Choline is sometimes sold as an over-the-counter dietary supplement. It is considered an essential nutrient that is widely recommended for optimal health.

Choline supports a variety of bodily functions, including cell growth and metabolism.

The body produces some choline, but some of it comes from dietary sources. However, researchers have found that consuming the nutrient in high concentrations can lead to blood clots.

They hypothesized that bacteria in the gut might interact with choline to form a compound that causes platelets to clump together, forming a blood clot.

The team observed that choline, when combined with gut bacteria, produces a substance called TMAO. The substance, which stands for trimethylamine N-oxide, is produced when gut bacteria break down a number of dietary nutrients.

The researchers gave oral choline supplements to healthy vegetarians and omnivores. Both groups showed a 10-fold increase in plasma TMAO levels after taking the choline. They also observed an increase in platelet reactivity, a risk factor for thrombotic events.

Stanley L. Hazen, MD, a physician and one of the study authors, from the Cleveland Clinic in Ohio, said:

“Unless directed by your doctor, avoid choline supplements.”