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Association between Plasma Trimethylamine N-Oxide Levels and Type 2 Diabetes: A Case Control Study.

Nora A Kalagi1,2, Rohith N Thota1,3, Elizabeth Stojanovski4

  • 1Nutraceuticals Research Program, School of Biomedical Sciences and Pharmacy, University of Newcastle, Callaghan, NSW 2308, Australia.

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Summary

Higher trimethylamine N-oxide (TMAO) levels are associated with increased risk of Type 2 diabetes (T2D). This association persists after adjusting for confounders, particularly in individuals with elevated TMAO. Red meat intake correlates with higher TMAO in T2D patients.

Keywords:
Type 2 diabetescase control studydiettrimethylamine N-oxide

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Area of Science:

  • Metabolomics
  • Endocrinology
  • Nutritional Science

Background:

  • Conflicting evidence exists on the link between trimethylamine N-oxide (TMAO) and Type 2 diabetes (T2D) risk.
  • Understanding this relationship is crucial for diabetes prevention and management.

Purpose of the Study:

  • To compare plasma TMAO levels between individuals with and without T2D.
  • To investigate the association between TMAO levels and T2D risk.

Main Methods:

  • Prospective case-control study with 297 participants (133 T2D cases, 164 controls).
  • Plasma TMAO quantified using UPLC-MS/MS.
  • Adjustments made for age, BMI, education, physical activity, and diet.

Main Results:

  • Plasma TMAO levels were significantly higher in T2D cases compared to controls (p < 0.001).
  • TMAO association with T2D remained significant after adjusting for confounders (p = 0.04).
  • Highest quartile of TMAO (>6.40 µmol/L) showed a significant association with diabetes risk (OR = 3.36, p = 0.02) after full adjustment.
  • Red meat consumption correlated with higher TMAO in T2D patients.

Conclusions:

  • Plasma TMAO levels are associated with T2D.
  • Elevated TMAO, particularly at higher levels and potentially influenced by diet (red meat), may indicate increased diabetes risk.
  • Further longitudinal studies are needed to confirm the TMAO-T2D correlation.