Causes And Risk Factors Of Trimethylaminuria

Trimethylaminuria (TMAU) is a genetic metabolic disease that renders the body incapable of breaking down a smelly compound called trimethylamine (TMA). In normal individuals, the body converts TMA into trimethylamine oxide (TMAO) through a complex enzyme system in the liver. Trimethylamine has an odor similar to rotting fish. When the liver enzyme is functioning properly, TMA is broken down into TMAO, which is odorless. However, individuals with trimethylaminuria lack this critical enzyme. These unfortunate individuals emit a body odor that smells like decomposing fish, garbage and urine. Trimethylaminuria is caused by a mutation to the gene known as flavin-containing monooxygenase 3 (FMO3). Like most genetic diseases, trimethylaminuria is recessive. An individual won't have this disease unless they inherit the mutation from both parents. Get to know more about the causes and risk factors of trimethylaminuria now.

Excess Of Certain Proteins

Although diet can influence and worsen the odor associated with trimethylaminuria, it's only a partial contributor to the problem. This is because the noxious compound TMA is produced endogenously. This means certain bacteria normally present in the gut are responsible for a great deal of the TMA present in the body. However, it's true consuming some foods can worsen trimethylaminuria by contributing to an excess of certain proteins present in those foods. Some of the worst offenders include eggs, liver, beans, and peanuts. Avoid all soy products too. Also on the list of foods that can worsen trimethylaminuria odor are peas, peanuts, broccoli, brussels sprouts, and cabbage. Lecithin, a common food additive used as an emulsifier, is another culprit. Note lecithin is usually derived from soybeans. It's high in choline, a vitamin-like nutrient that contributes to TMA production.

Learn more about the significant risk factors and causes of trimethylaminuria now.