Acute high-fat feeding leads to disruptions in glucose homeostasis and worsens stroke outcome

Michael J Haley, Siddharth Krishnan, David Burrows, Leon de Hoog, Jamini Thakrar, Ingo Schiessl, Stuart M Allan, Catherine B Lawrence

Research output: Contribution to journalArticle (Academic Journal)peer-review

27 Citations (Scopus)


Chronic consumption of diets high in fat leads to obesity and can negatively affect brain function. Rodents made obese by long-term maintenance on a high-fat diet have worse outcome after experimental stroke. High-fat consumption for only three days does not induce obesity but has rapid effects on the brain including memory impairment. However, the effect of brief periods of high-fat feeding or high-fat consumption in the absence of obesity on stroke is unknown. We therefore tested the effect of an acute period of high-fat feeding (three days) in C57B/6 mice on outcome after middle cerebral artery occlusion (MCAo). In contrast to a chronic high-fat diet (7.5 months), an acute high-fat diet had no effect on body weight, adipose tissue, lipid profile or inflammatory markers (in periphery and the brain). Three days of high-fat feeding impaired glucose tolerance, increased plasma glucose and insulin and brain expression of the glucose transporter GLUT-1. Ischaemic damage was increased (48%) in mice fed an acute high-fat diet, and was associated with a further reduction in GLUT-1 in the ischaemic hemisphere. These data demonstrate that only a brief period of high-fat consumption has a negative effect on glucose homeostasis and worsens outcome after ischaemic stroke.

Original languageEnglish
Pages (from-to)271678X17744718
JournalJournal of Cerebral Blood Flow and Metabolism
Publication statusPublished - 24 Nov 2017


  • Journal Article


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