The role of hyperosmolal food in the development of atherosclerosis

Hyperosmolality of ingested food causes excessive thermogenesis in humans. And when this heat does not find a way to dissipate or expelled from body it causes the blood circulatory system to build an insulator wall by depositing fat in aorta resulting in atherosclerosis. The mechanism of excessive thermogenesis is presently unknown. It seems that the hyperosmolal food stimulates intestinal osmoreceptors and raises plasma osmolality. However, the dissipation of this heat is less likely to occur in obese people than skinny people because there is an extra layer of fat in obese people. In addition, the climatic conditions do not affect the development of atherosclerosis. Therefore, hyperosmolality of ingested food is the primary factor in the development of atherosclerosis and obesity is only secondary. In addition, the ingestion of fat has practically no effect on the development of atherosclerosis because it does not cause thermogenesis like amino acids, sugars, and NaCl do. Thus, both skinny as well as obese people are at risk of developing atherosclerosis if they habitually consume hyperosmolal foods irrespective of what part of the world they live in.