Circulating trimethylamine N-oxide levels following fish or seafood consumption

• Published in: European journal of nutrition Vol. 61; no. 5; pp. 2357 - 2364
• Main Authors: Wang, Zeneng, Tang, W. H. Wilson, O’Connell, Thomas, Garcia, Erwin, Jeyarajah, Elias J., Li, Xinmin S., Jia, Xun, Weeks, Taylor L., Hazen, Stanley L.
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.08.2022; Springer Nature B.V
• Subjects: Animals; Bacteria; Cardiovascular diseases; Chemistry; Chemistry and Materials Science; Diet; Digestive system; Fatty Acids, Omega-3; Fish; Fishes - microbiology; Humans; Mass Spectrometry; Mass spectroscopy; Methylamines - blood; Microbiota; Nutrient deficiency; Nutrition; Original Contribution; Renal function; Scientific imaging; Seafood; Seafood - microbiology; Species; Thrombosis; Trimethylamine; Trimethylamine; oxide; Gut microbiome; Thrombosis; Cardiovascular disease risk; Fish consumption; Trimethylamine N-oxide
• ISSN: 1436-6207; 1436-6215
• DOI: 10.1007/s00394-022-02803-4

Purpose Some species of fish and seafood are high in trimethylamine N -oxide (TMAO), which accumulates in muscle where it protects against pressure and cold. Trimethylamine (TMA), the metabolic precursor to TMAO, is formed in fish during bacterial spoilage. Fish intake is promoted for its potential cardioprotective effects. However, numerous studies show TMAO has pro-atherothrombotic properties. Here, we determined the effects of fish or seafood consumption on circulating TMAO levels in participants with normal renal function. Methods TMAO and omega-3 fatty acid content were quantified across multiple different fish or seafood species by mass spectrometry. Healthy volunteers ( n  = 50) were recruited for three studies. Participants in the first study consented to 5 consecutive weekly blood draws and provided dietary recall for the 24 h preceding each draw. In the second study, TMAO levels were determined following defined low and high TMAO diets. Finally, participants consumed test meals containing shrimp, tuna, fish sticks, salmon or cod. TMAO levels were quantified by mass spectrometry in blood collected before and after dietary challenge. Results TMAO + TMA content varied widely across fish and seafood species. Consumption of fish sticks, cod, and to a lesser extent salmon led to significant increases in circulating TMAO levels. Within 1 day, circulating TMAO concentrations in all participants returned to baseline levels. Conclusions We conclude that some fish and seafood contain high levels of TMAO, and may induce a transient elevation in TMAO levels in some individuals. Selection of low TMAO content fish is prudent for subjects with elevated TMAO, cardiovascular disease or impaired renal function.