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Habitual Daily Intake of Fried Foods Raises Transgenerational Inheritance Risk of Heart Failure Through NOTCH1-Triggered Apoptosis

Authors :
Anli Wang
Xuzhi Wan
Fanghuan Zhu
Haoyin Liu
Xiaoran Song
Yingyu Huang
Li Zhu
Yang Ao
Jia Zeng
Binjie Wang
Yuanzhao Wu
Zhongshi Xu
Jiye Wang
Weixuan Yao
Haoyu Li
Pan Zhuang
Jingjing Jiao
Yu Zhang
Source :
Research, Vol 7 (2024)
Publication Year :
2024
Publisher :
American Association for the Advancement of Science (AAAS), 2024.

Abstract

Consumption of fried foods is highly prevalent in the Western dietary pattern. Western diet has been unfavorably linked with high risk of developing cardiovascular diseases. Heart failure (HF) as a cardiovascular disease subtype is a growing global pandemic with high morbidity and mortality. However, the causal relationship between long-term fried food consumption and incident HF remains unclear. Our population-based study revealed that frequent fried food consumption is strongly associated with 15% higher risk of HF. The causal relationship may be ascribed to the dietary acrylamide exposure in fried foods. Further cross-sectional study evidenced that acrylamide exposure is associated with an increased risk of HF. Furthermore, we discover and demonstrate that chronic acrylamide exposure may induce HF in zebrafish and mice. Mechanistically, we reveal that acrylamide induces energy metabolism disturbance in heart due to the mitochondria dysfunction and metabolic remodeling. Moreover, acrylamide exposure induces myocardial apoptosis via inhibiting NOTCH1-phosphatidylinositol 3-kinase/AKT signaling. In addition, acrylamide exposure could affect heart development during early life stage, and the adverse effect of acrylamide exposure is a threat for next generation via epigenetic change evoked by DNA methyltransferase 1 (DNMT1). In this study, we reveal the adverse effects and underlying mechanism of fried foods and acrylamide as a typical food processing contaminant on HF from population-based observations to experimental validation. Collectively, these results both epidemiologically and mechanistically provide strong evidence to unravel the mechanism of acrylamide-triggered HF and highlight the significance of reducing fried food consumption for lower the risk of HF.

Subjects

Subjects :
Science

Details

Language :
English
ISSN :
26395274
Volume :
7
Database :
Directory of Open Access Journals
Journal :
Research
Publication Type :
Academic Journal
Accession number :
edsdoj.938aab51d0d745db96e2ede7251f452e
Document Type :
article
Full Text :
https://doi.org/10.34133/research.0401