Figure 2.

Differences in plasma trimethylamine N-oxide and other trimethylamine containing compounds following a 4-week exposure to different diets. (A) Box–whisker plots of trimethylamine N-oxide, choline, betaine, carnitine, γ-butyrobetaine, and crotonobetaine levels after 4 week consumption of the red meat, white meat, or non-meat diets. (B) Changes in plasma trimethylamine N-oxide in subjects at completion of the 4-week red meat investigational diet period, upon switching to either the 4-week non-meat or white meat investigational diets. (C) After completion of the 2-week run-in baseline diet, subjects with the top (red) and bottom (blue) 10 percentile levels of trimethylamine N-oxide were identified, and their trimethylamine N-oxide levels plotted following completion of the indicated 4-week interventional dietary period. Except where indicated, all metabolite levels were from blood drawn on Visit B.