Bodybuilding mom's rare condition was responsible for her protein overdose death

An Australian bodybuilder and mother of two died due to a combination of factors, including a rare condition she suffered from and her overconsumption of protein, according to Perth Now.

Meegan Hefford, 25, was reportedly found unconscious in her apartment by a real estate agent conducting a rental inspection on June 20. She passed away in Fiona Stanley Hospital in Western Australia just two days later.

Related: Protein and your body

How too much protein can hurt your body
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How too much protein can hurt your body

You can hurt your kidneys 

Protein has an abundance of nitrogen byproducts -- too much of it puts stress on your kidneys because of how much byproduct is going into your system. 

You have stomach issues 

Eating chicken might equate to a lot of protein, but that doesn't mean it has a lot of fiber. You need fiber for your digestive system to work properly. Any low carb diet may have this effect -- but it's important you're getting all the food groups as well. 

You can actually gain weight 

A lot of protein may take away numbers initially. But in the end, you'll gain the weight back -- and then some. Patients who incorporated higher protein diets were linked with obesity, heart failure and risk of death. 


The young mom had reportedly been taking fitness supplements, drinking large quantities of protein shakes and eating protein-rich foods to train for an upcoming bodybuilding competition in September.

A few months prior to her death, Hefford had told family members that she had begun feeling lethargic and "weird."

Although they cautioned her to ease up on her fitness program, Hefford still kept her eyes on the prize.

"I said to her, 'I think you're doing too much at the gym, calm down, slow it down'," Michelle White, the victim's mother, told Perth Now.

Unknown to Hefford, she was suffering from a rare genetic condition called a urea cycle disorder, which stops the body from properly breaking down protein.

The condition, which affects just one in 8,000 people, combined with the mass amounts of protein she was consuming caused a build-up of ammonia in Hefford's blood and accumulation of fluid in her brain.

By the time doctors were able to diagnose her condition, she had already been declared brain dead.

Related: Best and worst protein for you

The Best Protein Choices and Worst for Your Health and the Environment
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The Best Protein Choices and Worst for Your Health and the Environment

Learn which proteins are best (and worst) for you and the world around you.

1. Lentils: Eat These Often

The most climate-friendly protein. We love lentils because they deliver fiber and nutrients, such as iron and folate.

2. Tomatoes: Eat These Often

Eating more fruits and vegetables can help ward off disease. They’re low in fat and calories and give you fiber and important micronutrients. But, EatingWell’s Nutrition Editors note, they don’t provide much protein (1 gram per tomato), so also make sure to include higher protein sources in your diet.

3. Milk: Drink This Often

Choose organic and/or milk from grass-fed cows. EatingWell editors recommend choosing nonfat or low-fat (1%) milk. Buying local milk will have a lower carbon footprint, too. Look for milk that is rBGH-free (growth hormone).

4. Beans: Eat These Often

Beans deliver protein, fiber and nutrients. Opt for dry beans, when you can, for the lowest carbon footprint.

5. Tofu: Eat These Often

Excellent source of plant protein. Keep in mind that if the label doesn't say USDA Certified Organic or non-GMO, there is a good chance it was made from genetically-modified soybeans.

6. Broccoli: Eat This Often

Broccoli gives you only 2 grams of protein per cup, so while it is a low-carbon food (and great for your health), the EatingWell Nutrition Editors note that you’ll need to include higher-protein sources in your diet.

7. Yogurt: Eat This Often

Choose organic and low-fat or nonfat yogurt when possible.

8. Nuts: Eat These Often

High in protein and healthy monounsaturated fats.

9. Peanut Butter: Eat This Often

EatingWell’s Nutrition Editors recommend looking for natural peanut butter to avoid extra sugar and partially hydrogenated oils.

10. Rice: Eat This Often

The EatingWell’s Nutrition Editors recommend choosing brown rice since it is less processed than white, retaining the fiber and other nutrients. Whole grains, such as quinoa or millet are also good choices.

11. Potatoes: Eat These Often

Buy organic when possible, since conventionally grown potatoes tend to be high in pesticide residues (they’re on the EWG’s “Dirty Dozen” list of produce most contaminated with pesticides.)

12. Eggs: Eat These Occasionally

For the lowest environmental impact, pick organic and/or pasture-raised. Look for certified humane.

13. Tuna: Eat These Occasionally

Rich in Omega-3 fatty acids. EatingWell’s Nutrition Editors choose light tuna to reduce mercury exposure.

14. Chicken: Eat This Occasionally

Best meat pick. EatingWell’s Nutrition Editors recommend that you cook it skinless to minimize saturated fat intake. Opt for organic, pasture-raised or antibiotic free for the lowest environmental impact.

15. Turkey: Eat These Occasionally

Poultry has the lowest carbon footprint of any meat, and turkey is a good choice. Opt for organic or antibiotic-free, but avoid less healthy processed forms (cold cuts, sausage, etc.).

16. Salmon: Eat These Occasionally

Choose wild salmon over farmed, when possible for the lowest carbon footprint. EatingWell’s nutrition editors note that salmon adds healthy omega-3s to your diet, so eat it and other fatty fish a few times a week.

17. Pork: Eat This Less

Choose pasture-raised, certified humane, when possible. For your health and the environment, skip processed pork, like bacon.

18. Cheese: Eat This Less

Stick to a single serving (1.5 ounces for hard cheese)—plus using a sharply flavored cheese can help you get the maximum impact for less. The EWG also recommends choosing organic and low-fat cheese, when possible. EWG lists cheese as the 3rd worst protein choice in part because they looked at 4 ounces of cheese—that’s almost three 1.5-ounce servings!

19. Beef: Eat This Less

Look for grass-fed and organic. Although pricier than conventional, it’s a healthier choice for you and the environment. Grass-fed beef is richer in heart-healthy omega-3 fats. Plus, organic, grass-fed cattle are raised in a way that minimizes the carbon emissions from manure. The EWG also recommends avoiding processed beef products, such as sausage.

20. Lamb: Eat This Less

The EWG ranked lamb as the worst choice based on carbon footprint and recommends choosing grass-fed, when possible. Since it’s not widely eaten in the United States, it plays a smaller role in carbon impact than beef, however.


Her death certificate lists "intake of bodybuilding supplements" as one of the causes of death, as well as her previously undiagnosed urea cycle disorder.

Her mother told Perth Now that she hopes her daughter's death can serve as a wake-up call for the supplements industry and possibly even act as a catalyst to bring about tighter regulations to prevent similar tragedies.

"I know there are people other than Meegan who have ended up in the hospital because they've overloaded on supplements," White said. "The sale of these products needs to be more regulated."

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