Epicardial Adipose Tissue: The Genetics Behind an Emerging Cardiovascular Risk Marker

Abstract

Evidence points epicardial adipose tissue (EAT) as an emerging cardiovascular risk marker. Whether genetic polymorphisms linked with atherosclerosis are associated with higher EAT is still unknown. We aim to assess the role of genetic burden of atherosclerosis and its association to EAT in a cohort of asymptomatic individuals without coronary disease. A total of 996 participants were prospectively enrolled in a single Portuguese center. EAT volume was measured by Cardiac Computed Tomography and participants were distributed into 2 groups, above and below median EAT. SNPs were genotyped and linked to their respective pathophysiological axes. A multiplicative genetic risk score (mGRS) was constructed, representing the genetic burden of the studied SNPs. To evaluate the association between genetics and EAT, we compared both groups by global mGRS, mGRS by functional axes, and SNPs individually. Individuals above-median EAT were older, had a higher body mass index (BMI) and higher prevalence of hypertension, metabolic syndrome, diabetes, and dyslipidemia. They presented higher GRS, that remained an independent predictor of higher EAT volumes. The group with more EAT consistently presented higher polymorphic burden across numerous pathways. After adjustment, age, BMI, and mGRS of each functional axis emerged as independently related to higher EAT volumes. Amongst the 33 SNPs, MTHFR677 polymorphism emerged as the only significant and independent predictor of higher EAT volumes. Patients with higher polymorphism burden for atherosclerosis present higher EAT volumes. We present the first study in a Portuguese population, evaluating the genetic profile of EAT through GWAS and GRS, casting further insight into this complicated matter.

Impacts of obesity and metabolic health on global subclinical left cardiac function: TyG index may be a predictor of subclinical left cardiac dysfunction

“…Possible explanations are as follows: rst, the subjects in the study were at different stages of the disease or had different risk factors in addition to the disease; second, previous studies have mostly studied EAT thickness through ultrasound, whereas our study used CMR( as gold standard) to study EAT volume; and third, participants are grouped differently in different studies, which may cause differences in the ndings. Furthermore, the close relationship between BMI and visceral fat has been con rmed, and EAT volume may depend on BMI level [30]. Overall, we highlighted that obesity represented by BMI was the primary risk factor for subclinical left cardiac function impairment in this study, and high EAT levels contribute to risk strati cation for subclinical left cardiac dysfunction.…”

Impacts of obesity and metabolic health on global subclinical left cardiac function: TyG index may be a predictor

“…Possible explanations are as follows: rst, the subjects in the study were at different stages of the disease or had different risk factors in addition to the disease; second, previous studies have mostly studied EAT thickness through ultrasound, whereas our study used CMR( as gold standard) to study EAT volume; and third, participants are grouped differently in different studies, which may cause differences in the ndings. Furthermore, the close relationship between BMI and visceral fat has been con rmed, and EAT volume may depend on BMI level 32 . Overall, we highlighted that obesity represented by BMI was the primary risk factor for subclinical left cardiac function impairment in this study, and high EAT levels contribute to risk strati cation for subclinical left cardiac dysfunction.…”

Epicardial Adipose Tissue: A Piece of The Puzzle in Pediatric Hypertension

“…Our study showed a strong association between essential AH and EAT in children as young as 12 years old, which raises the question of whether the amount of EAT could be partly genetically predisposed [ 33 ]. The exact pathophysiologic pathway of EAT in cardiovascular disease remains uncertain.…”