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ForwardManaging Hyperhomocysteinemia
This continuing education course explores the effects of elevated blood homocysteine levels, known as hyperhomocysteinemia, on health and disease risk. The biosynthesis of homocysteine will be reviewed. Disorders linked to hyperhomocysteinemia will be discussed, and strategies to reduce elevated blood levels of homocysteine will be presented.
Course content appeared as the CPE Monthly in the June/July 2025 edition of Today's Dietitian Magazine.
Learning Objectives
After completing this continuing education course, nutrition professionals should be better able to:
- Explain the synthesis and regulation of homocysteine in the body.
- Identify the effects of elevated plasma homocysteine on chronic disease risk.
- Provide clients with hyperhomocysteinemia with individualized dietary guidelines for restoring normal plasma homocysteine levels.
Additional Information
Course content was written by Mary Franz, MS, RDN, a freelance health and science writer.
The faculty and planners for this activity have no relevant financial relationship(s) with ineligible companies to disclose.
An "ineligible company" includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients.
In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
This activity will also award credit for dietetics (CDR CPEU).
RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner’s discretion.
Available Credit
- 2.00 CDR