Homocysteine

Homocysteine increases the risk of cardiovascular disease. (Stein from NaF (gray tube))

Homocysteine is a substance produced by the body during the metabolism of the necessary amino acid methionine. Elevated homocysteine levels can result from genetic disorders, as well as from a lack of vitamin B11 (folic acid), which may or may not be combined with a lack of vitamin B6 and B12. With increasing age, normal homocysteine levels also increase by about 5 to 10% every 10 years.

You must be sober for 12 hours for blood sampling for this test!

Note: DO NOT submit with hot weather over 25 degrees. On hot days deposit in the mailbox of a PostNL point.
Note: DO NOT send with parcel service (track and trace).

Keep blood in refrigerator on day of shipment in case of early collection.

Causes elevated homocysteine:

• Hereditary defects leading to errors in metabolism around homocysteine
• A deficiency of vitamin B11 (folic acid) and/or vitamin B6 and B12
• Ageing, every 10 years the homocysteine level increases by 5 to 10%.
• Lifestyle, including smoking and drinking coffee.

For proper interpretation of the results, it is recommended that vitamin B6, vitamin B12 and folic acid (B11) also be determined.

• An early vitamin B12 deficiency can be detected with active vitamin B12 (Holo-TC).
• Vitamin B12 absorption problems can be measured with Vitamin B12 Methylmalonic Acid.
• Hereditary vitamin B12 absorption problems are the result of this test.

Elevated homocysteine levels indicate a functional B12 deficiency, even if the blood level of B12 is still in the (low) normal values! Homocysteine is an amino acid that can be produced in the human body from another amino acid, namely methionine. This conversion occurs with the help of enzymes. Under normal conditions, the homocysteine produced is transformed or broken down again so that the amount in the body does not increase.

If this process is incomplete, homocysteine can continue to circulate in the blood. Increased homocysteine levels (elevated homocysteine) can be caused by genetic disorders, but also by a lack of folic acid, vitamins B6, B2 and B12. This is because these have a function as coenzymes in the breakdown of methionine. With increasing age, normal homocysteine levels increase: by about 5 to 10% every 10 years.

The normal blood homocysteine level is increasingly set in England and America at 7 µmol/liter for men and 6 µmol/liter for women. A value above 15 µmol/liter is too high.

This level must be determined when a person has not eaten or drunk for 12 hours (is sober).

Homocysteine and nutrition
Vegetables, fruits and especially sprouts (alfalfa, bean sprouts, broccoli sprouts, etc.) contain substances that lower levels. The most effective anti-homocysteine products are:
Vegetable sprouts, avocado, cottage cheese, ricotta, fish, oysters, legumes, egg, onions,
garlic, nuts, seeds (tahini), algae, wheat germ, poultry, broccoli, brassicas, chicory, leafy greens, granola and asparagus.