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The type of fat where the body stores energy influences our overall fat balance and metabolism. Fat distribution, in particular, is associated with cardiovascular and brain health.
A recent study conducted by scientists in various locations across the United States examined fat deposits in different areas of the heart and aorta in 531 women with an average age of 51 years. This age predominantly coincides with menopause.
Types of Fat and Menopause
Brown fat cells contain mitochondria that produce energy and stores iron (which gives them a brown color). Brown fat also protects us from cold (thermogenesis). Moreover, without it, the burning of white fat is impossible.
White fat cells are used for energy storage. Beige fat cells possess certain properties of both types and are typically used for storage, but can also play a role in thermogenesis. It is the excess of white fat that plays a significant role in the development of inflammation. Among the other risk factors, the inflammation close to the brain may cause cognitive disorders such as dementia and Alzheimer’s disease.
During menopause, estrogen levels decrease. This hormone is involved in thermogenesis, so its reduction leads to increased appetite and white fat accordingly. There is a redistribution of adipose tissue towards central, abdominal distribution (apple-shaped body). Menopause also increases the amount of visceral (internal) fat.
How Fat Distribution Impacts the Risk of Cognitive Disorders
Scientists conducted imaging scans using electron-beam computed tomography of the heart and aorta. They assessed the density of fat in the heart and around the aorta, the largest artery branching from the heart.
Approximately 10-13 years later, when the women had an average age of 61, cognitive tests were performed. It was found that a higher amount of brown fat detected around the aorta during midlife and menopause in women was associated with higher levels of cognitive abilities later in life.
Conversely, a higher level of white fat around the aorta was associated with lower levels of cognitive abilities during the ten-year follow-up period.
The researchers note that this finding is associative and does not indicate a cause-and-effect relationship. However, they suggest that higher levels of brown fat are associated with better metabolic health and lower levels of inflammatory markers.
