Takeshi Hozumi, MD; Marc Eisenberg, MD; Kenichi Sugioka, MD; Aravind R. Kokkirala, MD; Hiroyuki Watanabe, MD; Masakazu Teragaki, MD; Junichi Yoshikawa, MD; Shunichi Homma, MD
Acknowledgment: The authors thank Robert Siacca, EngScD, for statistical assistance.
Grant Support: In part by the Council for Research Resources (RR-00645).
Requests for Single Reprints: Takeshi Hozumi, MD, First Department of Internal Medicine, Osaka City University Medical School, 1-4-3 Asahi-machi, Abeno-ku, Osaka 545-8585, Japan; e-mail, firstname.lastname@example.org.
Current Author Addresses: Drs. Hozumi, Watanabe, Teragaki, and Yoshikawa: First Department of Internal Medicine, Osaka City University Medical School, 1-4-3 Asahi-machi, Abeno-ku, Osaka 545-8585, Japan.
Drs. Eisenberg, Sugioka, Kokkirala, and Homma: PH9-941, Division of Cardiology, Columbia University, 630 West 168th Street, New York, NY 10032.
Author Contributions: Conception and design: T. Hozumi, J. Yoshikawa, S. Homma.
Analysis and interpretation of the data: T. Hozumi, K. Sugioka, H. Watanabe, M. Teragaki.
Drafting of the article: T. Hozumi, J. Yoshikawa, S. Homma.
Critical revision of the article for important intellectual content: T. Hozumi, K. Sugioka, J. Yoshikawa, S. Homma.
Final approval of the article: T. Hozumi, M. Eisenberg, K. Sugioka, A.R. Kokkirala, H. Watanabe, M. Teragaki, J. Yoshikawa, S. Homma.
Provision of study materials or patients: T. Hozumi, M. Eisenberg, K. Sugioka, A.R. Kokkirala, M. Teragaki.
Statistical expertise: T. Hozumi, S. Homma.
Obtaining of funding: S. Homma.
Administrative, technical, or logistic support: J. Yoshikawa, S. Homma.
Collection and assembly of data: T. Hozumi, M. Eisenberg, K. Sugioka, A.R. Kokkirala, H. Watanabe, M. Teragaki.
High-fat meals and elevated triglyceride levels are associated with cardiovascular disease. In recent studies of brachial artery vasoactivity, a single high-fat meal reduced endothelial function in young healthy men. It is unknown whether coronary microcirculation is affected after high-fat meals.
To evaluate change in coronary flow reserve after a single high-fat meal.
Controlled interventional study.
15 young healthy men (mean age [±SD], 29 ± 4 years).
Coronary flow reserve was determined by using transthoracic Doppler echocardiography before and after consumption of a high-fat meal in all 15 men and before and after consumption of a low-fat meal in 5 of 15 men.
Coronary flow reserve, lipid levels, and hemodynamic characteristics.
In all men, triglyceride levels increased significantly from baseline 5 hours after the high-fat meal, from 1.1 mmol/L to 2.8 mmol/L (100 mg/dL to 250 mg/dL) (P < 0.001). Average coronary flow reserve was 4.02 before and 3.30 5 hours after the high-fat meal (decrease, 18% [95% CI, 13% to 23%]). In the 5 men who received both meals, mean coronary flow reserve decreased by 0.79 after the high-fat meal and increased by 0.07 after the low-fat meal (difference, −0.86 [CI, −1.36 to −0.37]; P = 0.03). Mean triglyceride levels increased by 1.6 mmol/L (140 mg/dL) after the high-fat meal and 0.1 mmol/L (10 mg/dL) after the low-fat meal (difference, 1.5 mmol/L [CI, 0.3 to 2.7 mmol/L], 130 mg/dL [CI, 23 to 236 mg/dL]; P = 0.03).
Coronary flow reserve decreased after a single high-fat meal in young healthy men. High-fat meals may be detrimental to coronary microcirculation.
Hozumi T, Eisenberg M, Sugioka K, Kokkirala AR, Watanabe H, Teragaki M, et al. Change in Coronary Flow Reserve on Transthoracic Doppler Echocardiography after a Single High-Fat Meal in Young Healthy Men. Ann Intern Med. ;136:523–528. doi: 10.7326/0003-4819-136-7-200204020-00009
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Published: Ann Intern Med. 2002;136(7):523-528.
Cardiac Diagnosis and Imaging, Cardiology.
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