Taurine

Taurine, a conditionally essential amino acid, is low in this urine specimen. Taurine is an important antioxidant, neurotransmitter (CNS), osmoregulator (intracellular magnesium and potassium) and a component of bile acids. Taurine is a key scavenger of hypochlorite ions, thus a shortage of taurine after viral or bacterial infections, or exposure to xenobiotics (eg. chlorine, chlorite, alcohol, aldehydes) can result in excessive inflammation. Taurine insufficiency is commonly associated with magnesium deficiency, chemical sensitivity, non-epileptic seizures, bile insufficiency with or without dyslipoproteinemias, and deficiencies in essential fatty acids and fat soluble vitamins. In humans little taurine is derived from cysteine and most taurine is derived from the diet. Foods that are relatively high in taurine include red meat, organ meats, fish and shellfish. Taurine is often very low in people who consume meat sparingly and/or patients with excessive exposure to chemicals.