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Data
Year of publication
2017
Kind
Quantitative
Design
Animal study
Classification
Other (cafeteria diet)
Country studied
N/A
Data
Primary
Data collected
N/A
Study setting
Laboratory
Age group of participants
Old rats/3 weeks
Participant sex
Male
Target population
N/A
Sample size
n=48 (animals)
Reduced Cerebrovascular Reactivity and Increased Resting Cerebral Perfusion in Rates Exposed to a Cafeteria Diet
goal
Understand the effects of a diet high in fat, sugar, and sodium (cafeteria diet) on cerebrovascular function of Sprague Dawley rats.
Results
These results demonstrate that short-term consumption of an ultra-processed diet reduces cerebrovascular reactivity. This effect persists after dietary normalization despite recovery of peripheral symptomatology.
Authors
Gomez-Smith M, Janik R, Adams C, et al.
Log
Neuroscience
DOIs
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