Choline from eggs and fatty meat increase heart attack risks
Researchers from Cleveland Clinic followed 4,000 people showing that the consumption of eggs and fatty meats increased choline levels in the blood stream, much as taking a choline supplement did. While some choline consumption is essential for healthy membranes in the body, too much consumption causes the formation of TMAO. This is linked to increased plaque and deposits of fat in the arteries, and higher risk of heart and stroke problems.
TMAO is actually produced by gut bacteria when they dine on eggs and fatty meats! In other studies there has been evidence that taking a daily probiotic reduced the above risks.