the impact of epicardial adipose tissue on the development of atherosclerotic coronary artery disease

心外膜脂肪组织对动脉粥样硬化性冠状动脉疾病发展的影响

• 批准号: 23591028
• 负责人: NITOBE joji
• 金额: $ 3.24万
• 依托单位: Yamagata University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2013
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23591028/
• 关键词: メタボリック症候群; 心外膜脂肪; 動脈硬化; マルチスライスCT

We investigated the impact of epicardial adipose tissue(EAT) volume measured by multi-detector CT and adiponectin level in pericardial fluid on the development of CAD in obese and non-obese patients. EAT volume was significantly higher in CAD patients compared to non CAD patients. EAT volume was not significantly different between obese patients with and without CAD. EAT was significantly higher in non-obese patients with CAD compared to those without CAD (35.0 + 18.8 mL vs. 16.9 + 10.5 mL, p < 0.01). Adiponectin concentration in pericardial fluid was significantly lower in non-obese patients with CAD compared to those without CAD. Multiple logistic regression analysis showed that increment of EAT volume correlated independently with the progression of CAD in non-obese patients.EAT may be associated with the development of CAD in non-obese patients. The decreased secretion of adiponectin from EAT may contribute to the development of coronary atherosclerosis.

我们研究了多层螺旋CT测量的心外膜脂肪组织(EAT)体积和心包液中脂联素水平对肥胖者和非肥胖者发生冠心病的影响。冠心病患者的进食量显著高于非冠心病患者。患有和不患有冠心病的肥胖患者之间的进食量没有显著差异。非肥胖冠心病组EAT显著高于非冠心病组(35.0±18.8mLvs.16.9±10.5mLp&lt；0.01)。非肥胖组冠心病患者心包液中脂联素浓度显著低于非肥胖组。多因素Logistic回归分析显示，EAT与非肥胖者冠心病的进展独立相关，EAT可能与非肥胖者冠心病的发生有关。EAT分泌的脂联素减少可能参与了冠状动脉粥样硬化的发展。

项目成果

The Role of Epicardial Adipose Tissue

心外膜脂肪组织的作用

• 作者: Iwayama T;Nitobe J;Watanabe T;Ishino M;Tamura H;Nishiyama S;Takahashi H;Arimoto T;Shishido T;Miyashita T;Miyamoto T;Toyama S;Sadahiro M;Kubota I.
• 通讯作者: Kubota I.

Impact of plasma estradiol level on the development of coronary artery disease in men

血浆雌二醇水平对男性冠状动脉疾病发展的影响

• 发表时间: 2012
• 作者: Yashiro Y;Nitobe J;et al
• 通讯作者: et al