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The study directly linked elevated levels of phenylacetylglutamine (PAG), a byproduct created when microbes in the gut break down dietary protein, to increased heart failure risk and severity. It follows previous studies that have also linked increased PAG levels to a higher risk of myocardial infarction (MI), stroke, and death.
“The present study raises the exciting possibility that the gut microbiome may be a participant in, and thus an attractive target for, novel therapeutics for the management of heart failure,” write the authors of the report, which was published online December 16 in Circulation: Heart Failure.
“This study expands our knowledge of how gut microbes contribute to cardiovascular disease,” senior author Stanley Hazen, MD, PhD, chair of the Department of Cardiovascular and Metabolic Sciences at the Cleveland Clinic, Ohio, told theheart.org | Medscape Cardiology.
“What we eat is the single biggest environmental factor that we experience.
— Read on www.medscape.com/viewarticle/986052