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, email@example.com.
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, et al. Change in Coronary Flow Reserve on Transthoracic Doppler Echocardiography after a Single High-Fat Meal in Young Healthy Men. Ann Intern Med. 2002;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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