title: Cholesterol-induced inflammation and macrophage accumulation in adipose tissue is reduced by a low carbohydrate diet in guinea pigs.
abstract: OBJECTIVE
  The main objective of this study was to evaluate the effects of a high cholesterol (HC) dietary challenge on cholesterol tissue accumulation, inflammation, adipocyte differentiation, and macrophage infiltration in guinea pigs. A second objective was to assess whether macronutrient manipulation would reverse these metabolic alterations.
  
  
  METHODS
  Male Hartley guinea pigs (10/group) were assigned to either low cholesterol (LC) (0.04g/100g) or high cholesterol (HC) (0.25g/100g) diets for six weeks. For the second experiment, 20 guinea pigs were fed the HC diet for six weeks and then assigned to either a low carbohydrate (CHO) diet (L-CHO) (10% energy from CHO) or a high CHO diet (H-CHO) (54% CHO) for an additional six weeks.
  
  
  RESULTS
  Higher concentrations of total (P < 0.005) and free (P < 0.05) cholesterol were observed in both adipose tissue and aortas of guinea pigs fed the HC compared to those in the LC group. In addition, higher concentrations of pro-inflammatory cytokines in the adipose tissue (P < 0.005) and lower concentrations of anti-inflammatory interleukin (IL)-10 were observed in the HC group (P < 0.05) compared to the LC group. Of particular interest, adipocytes in the HC group were smaller in size (P < 0.05) and showed increased macrophage infiltration compared to the LC group. When compared to the H-CHO group, lower concentrations of cholesterol in both adipose and aortas as well as lower concentrations of inflammatory cytokines in adipose tissue were observed in the L-CHO group (P < 0.05). In addition, guinea pigs fed the L-CHO exhibited larger adipose cells and lower macrophage infiltration compared to the H-CHO group.
  
  
  CONCLUSIONS
  The results of this study strongly suggest that HC induces metabolic dysregulation associated with inflammation in adipose tissue and that L-CHO is more effective than H-CHO in attenuating these detrimental effects.
authors.affiliation: Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Ext, U 4017, Storrs, CT 6269, USA.
authors.forename: David
authors.initials: D
authors.lastname: Aguilar
authors.affiliation: Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Ext, U 4017, Storrs, CT 6269, USA.
authors.forename: Ryan C
authors.initials: RC
authors.lastname: deOgburn
authors.affiliation: Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Ext, U 4017, Storrs, CT 6269, USA. ; Department of Kinesiology, University of Connecticut, USA.
authors.forename: Jeff S
authors.initials: JS
authors.lastname: Volek
authors.affiliation: Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Ext, U 4017, Storrs, CT 6269, USA.
authors.forename: Maria Luz
authors.initials: ML
authors.lastname: Fernandez
keywords: Adipose; dietary cholesterol; guinea pigs; high carbohydrate; inflammation