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Data

Year of publication

2017

Type

Quantitative

Design

Animal study

Classification

Other (cafeteria diet)

Country studied

N/A

Data

Primary

Data Collected

N/A

Study setting

Laboratory

Age group of participant

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.

Journal

Neuroscience

DOI

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