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It is common among the aging population and significantly associated with colon cancer, hepatic encephalopathy, and stroke (2)

The 10-year changes in L-carnitine were positively associated with red meat consumption over time, and women who had greater increases in L-carnitine and red meat intake of 36 g/day or more, had an 86% greater risk of CHD, as compared with those with lower red meat intake and lesser increases in L-carnitine

42 Addressing the gaps in DN epidemiology requires coordinated efforts to improve research methodologies and promote international collaboration to develop effective prevention and treatment strategies

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