Dietary fiber intervention modulates the formation of the cardiovascular risk factor trimethylamine-N-oxide after beef consumption
Melanie Haas, Beate Brandl, Klaus Neuhaus, Susanne I. Wudy, Karin Kleigrewe, Hans Hauner, Thomas Skurk
This study shows dietary fiber reduces TMAO formation after beef consumption, particularly in low meat eaters, by downregulating cutC expression.
European Journal of Clinical Nutrition · Jun 19, 2025Peer-reviewedPhysiology