Elevated homocysteine levels and the risk of coronary artery disease

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Elevated homocysteine levels and the risk of coronary artery disease

Homocysteine is an amino acid normally found in the body. People who have high levels of homocysteine may be at increased risk for coronary artery disease (CAD), although studies indicate this link may be weaker than once believed.¹ It is thought that high levels of homocysteine damage the lining of the arteries. Damage promotes plaque buildup, which over time leads to CAD.

Scientists have found that mutations in a particular gene (MTHFR) are related to elevated homocysteine levels in some people. Tests for homocysteine levels or mutations in the MTHFR gene may be indicated for some people (for example, those who have had a heart attack at a young age or those with a family history of early CAD) but are not recommended for the general population.²

The Dietary Approaches to Stop Hypertension (DASH) diet, which may lower blood pressure, also reduces levels of homocysteine, according to recent research. The DASH diet emphasizes eating plenty of fruits, vegetables, and low-fat dairy products.³ For more information, see:

High blood pressure: Using the DASH diet.

References

Citations

1. Clarke R, et al. (2002). Homocysteine and risk of heart disease and stroke. JAMA, 288(16): 2015–2022.

2. Malinow M, et al. (1999). Homocysteine, diet, and cardiovascular diseases. A statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Circulation, 99(1): 178–182.

3. Appel LJ, et al. (2000). Effect of dietary patterns on serum homocysteine: Results of a randomized, controlled feeding study. Circulation, 102(8): 852–857.

Credits

Last updated:	May 29, 2008
Author:	Robin Parks, MS
Reviewed By:	Caroline S. Rhoads, MD - Internal Medicine, Ruth Schneider, MPH, RD - Diet and Nutrition
Editors:	Kathleen M. Ariss, MS, Pat Truman, MATC