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Left ventricular dysfunction following short‐term high fat feeding in a canine model: influence of dietary fat composition (1155.2)
Author(s) -
Nelson Michael,
Broussard Josiane,
Kolka Cathryn,
Asare Bediako Isaac,
Szczepaniak Lidia,
Bergman Richard
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.1155.2
Subject(s) - medicine , polyunsaturated fatty acid , endocrinology , obesity , fat mass , fatty acid , composition (language) , chemistry , cardiology , biochemistry , linguistics , philosophy
Short‐term high fat feeding causes left ventricular dysfunction in a canine model of dietary obesity; however, the mechanism remains unknown. It is hypothesized that dietary fat composition plays an important role. To address this hypothesis, mongrel dogs were fed a normal diet (40/30/30, carb/fat/protein) supplemented with 6 g/kg of fat composed of either lard(n = 8, high in saturated fatty acids) or salmon oil (n = 8, high in polyunsaturated fatty acids); resulting in identical caloric composition (30/50/20, carb/fat/protein). Cardiac magnetic resonance imaging was performed to evaluate left ventricular (LV) volumes, mass, and myocardial deformation (by tissue tagging) at week 0 and week 6. Lard‐feeding dramatically worsened (all p<0.05) circumferential strain (mean+SE: from ‐12.0 + 0.9 to ‐8.99 + 0.8%) and LV torsion (from 6.7+0.7° to 4.4+0.6°) in all 8 dogs, with no changes in LV mass, arterial blood pressure or heart rate. In contrast, no changes in LV function were observed with salmon oil‐feeding, despite comparable increases in body mass between groups (+8% vs +10%, lard vs. salmon oil). Together, these data advance the hypothesis that saturated fatty acid uptake is cardiotoxic, and may have important implications for cardiovascular disease in obesity and diabetes.