Rapid development of cardiac dysfunction in a canine model of insulin resistance and moderate obesity

Rapid development of cardiac dysfunction in a canine model of insulin resistance and moderate obesity
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DOI:
10.1007/s00125-015-3767-5
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发表时间:
2016-01-01
期刊:
影响因子:
8.2
通讯作者:
Bergman, Richard N.
Bergman, Richard N.
中科院分区:
医学1区
文献类型:
--
作者:
Broussard, Josiane L.;Nelson, Michael D.;Bergman, Richard N.

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目的/假设肥胖和糖尿病的全球发病率继续以惊人的速度上升。与肥胖和糖尿病的发病率和死亡率的一个主要原因是心脏病,但导致心血管并发症的机制尚不清楚。方法我们进行了心脏MRI评估左心室的形态和功能在发展过程中的中度肥胖和胰岛素抵抗的一个完善的犬模型(n = 26)。为了评估饮食脂肪组成的影响,我们将动物随机分为传统的猪油饮食(富含饱和和单不饱和脂肪; n = 12),鲑鱼油饮食(富含多不饱和脂肪; n = 8)或对照饮食(n = 6)。猪油喂养也显着降低左心室功能,证明了恶化的周向应变和左心室扭转的损害。高脂肪喂养鲑鱼油增加体重,但是,鲑鱼油喂养并没有损害胰岛素敏感性或心脏function.Conclusions/interpretation这些数据强调的重要性,饮食脂肪组成的代谢和心脏功能,并有重要的影响饮食和健康之间的关系。
Aims/hypothesis The worldwide incidence of obesity and diabetes continues to rise at an alarming rate. A major cause of the morbidity and mortality associated with obesity and diabetes is heart disease, yet the mechanisms that lead to cardiovascular complications remain unclear.Methods We performed cardiac MRI to assess left ventricular morphology and function during the development of moderate obesity and insulin resistance in a well-established canine model (n = 26). To assess the influence of dietary fat composition, we randomised animals to a traditional lard diet (rich in saturated and monounsaturated fat; n = 12), a salmon oil diet (rich in polyunsaturated fat; n = 8) or a control diet (n = 6).Results High-fat feeding with lard increased body weight and fasting insulin and markedly reduced insulin sensitivity. Lard feeding also significantly reduced left ventricular function, evidenced by a worsening of circumferential strain and impairment in left ventricular torsion. High-fat feeding with salmon oil increased body weight; however, salmon oil feeding did not impair insulin sensitivity or cardiac function.Conclusions/interpretation These data emphasise the importance of dietary fat composition on both metabolic and cardiac function, and have important implications for the relationship between diet and health.