Trimethylamine (TMA) is a volatile organic compound produced in the gut by bacterial fermentation of dietary nutrients such as choline, L-carnitine, and lecithin. Normally, TMA is rapidly converted in the liver to trimethylamine N-oxide (TMAO), which is less toxic. However, elevated TMA levels can indicate imbalances in the gut microbiome or impaired liver detoxification capacity. High TMA is also associated with trimethylaminuria, a rare metabolic disorder that causes a strong body odor. Monitoring TMA provides insight into gut microbial activity, protein metabolism, and liver function.
Elevated TMA may indicate gut dysbiosis, excessive protein fermentation, or impaired liver conversion of TMA to TMAO.
TMA is produced by gut bacteria from certain dietary nutrients and is later converted by the liver to TMAO. TMAO is more stable and less odorous than TMA.
Yes. Excess TMA can build up in the body and cause trimethylaminuria, also referred to as "fish odor syndrome," due to its strong smell.
Foods high in choline and carnitine—such as eggs, red meat, liver, and certain types of fish—can boost TMA production.
Not necessarily, but persistently elevated levels may indicate liver enzyme problems or imbalances in gut microbiota that might require further assessment.