Naslov
Infrared thermography, a new method for detection of brown adipose tissue activity after a meal in humans

Autori
Habek, Nikola ; Kordić, Milan ; Jurenec, Franjo ; Dugandžić, Aleksandra

Izvornik
Infrared Physics & Technology (1350-4495) 89 (2018); 271-276

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
metabolizam glukoze ; termogeneza uzrokovana hranom ; muškarci vs žene ; dob
(Glucose metabolism ; Diet-induced thermogenesis ; Male vs female ; Age)

Sažetak
The activation of brown adipose tissue (BAT) after cold exposure leads to heat production. However, the activation of BAT activity after a meal as part of diet induced thermogenesis is still controversial. A possible reason is that measuring BAT activity by positron emission tomography– computed tomography (PET CT) via accumulation of radiotracer fludeoxyglucose (18F-FDG), which competes with an increase in glucose concentration after a meal, fails as the method of choice. In this study, activity of BAT was determined by infrared thermography. Activation of BAT 30 min after a meal increases glucose consumption, decreases plasma glucose concentration, and leads to changes of body temperature (diet-induced thermogenesis). Detecting pathophysiological changes in BAT activity after a meal by infrared thermography, a non-invasive more sensitive method, will be of great importance for people with increased body weight and diabetes mellitus type 2.

Izvorni jezik
Engleski

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