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Pilz, S; Marz, W.
Free fatty acids as a cardiovascular risk factor.
CLIN CHEM LAB MED. 2008; 46(4): 429-434. Doi: 10.1515/CCLM.2008.118
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Führende Autor*innen der Med Uni Graz
Pilz Stefan
Co-Autor*innen der Med Uni Graz
März Winfried
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Abstract:
Free fatty acids (FFAs) serve as physiologically important energy substrates and their release from the adipose tissue by lipolysis is regulated according to the energy demands of the body. FFAs are increased in obese patients and contribute to type 2 diabetes, hepatic steatosis and several cardiovascular diseases. In patients with heart failure and acute coronary syndromes, elevated FFA levels are a consequence of an increased lipolysis due to a surge in catecholamines and natriuretic peptides. FFAs contribute to myocardial dysfunction and are proarrhythmic, and their oxidation requires more oxygen than does glycolysis. Therapeutic approaches have already emerged that aim to reduce the uptake and/or oxidation of fatty acids in the myocardium. The routine use of FFAs as a diagnostic tool is limited by their high variability, this being strongly influenced by nutrition and the effects of several hormones. In addition, it remains to be clarified whether fasting or postprandial values or dynamic measurements such as changes in FFA concentrations induced by stress are better parameters for evaluating cardiovascular risk. In this review, we present an overview of the metabolism and role of FFAs as a cardiovascular risk factor and discuss the potential of FFAs in the diagnosis and treatment of cardiovascular diseases.
Find related publications in this database (using NLM MeSH Indexing)
Atherosclerosis - blood
Blood Chemical Analysis - methods
Cardiovascular Diseases - blood
Fatty Acids, Nonesterified - metabolism
Glucose - metabolism
Heart Failure - blood
Humans -
Insulin - metabolism
Oxygen - chemistry
Risk -
Risk Factors -

Find related publications in this database (Keywords)
atherosclerosis
cardiovascular diseases
epidemiology
free fatty acids (FFAs)
heart failure
non-esterified fatty acids (NEFAs)
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