Blood clots typically form in the veins of the legs, arms, groin. It is when they break off and travel to other parts of the body, such as the lungs, that they pose a risk.
Typically risk factors for blood clotting include surgery, cancer, and pregnancy. The findings from one small study, however, imply that a nutrient found in eggs and meat may also increase the risk of blood clotting.
The study conducted by Cleveland Clinic, suggested that choline could make the blood more prone to clotting.
Choline is sometimes sold in over-the-counter dietary supplements. It is deemed an essential nutrient that is widely recommended for optimal health.
According to Medical News Today, it supports various bodily functions, including cellular growth and metabolism.
Researchers found that consuming the nutrient in high concentrations could lead to cause clotting, however.
They suggested that bacteria in the intestines could interact with choline to produce a compound that encourages blood platelets to clump together, thereby forming a blood clot.