Pigs that smoke and drink may save lives.
Lynn Weber, a cardiovascular toxicologist with the University of Saskatchewan’s Western College of Veterinary Medicine, thinks compounds in tobacco smoke and red wine may unlock the secrets to good cardiovascular health.
Weber and graduate student Ahmed Al-Dissi are examining the relationship between tobacco smoke and a protein called the aryl-hydrocarbon receptor.
Large hydrocarbons in the tar component of cigarette smoke may stimulate the protein into actions that increase the risk of heart attacks.
Resveratrol, a component of red wine, may have the opposite effect on the protein.
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Weber’s study of these compounds in pigs may answer the question of why the French, many of whom smoke and drink, have lower cardiovascular disease than people of other cultures.
Pigs are an excellent substitute for humans in these types of studies Al-Dissi said.
“They aren’t very athletic; subject to cardiovascular issues, a lot like many North American (people).”
Weber’s research is intended to discover more than just the effects of tobacco smoke. Hydrocarbons in smoke may cause heart attacks, and they are found in more than cigarette smoke.
“A farmer repairing a tractor or truck in the shed, or anytime he can smell exhaust, it could be in a heated barn, rink, anywhere there are hydrocarbons in the air, there could be serious health issues,” she said.
Combine those hydrocarbons with cigarette smoke and an undiagnosed heart condition and the problem could be even more serious.
Weber hopes the research will lead to a better understanding of the environmental effects of these compounds and eventually strategies to deal with them.
“Only one-third of cardiovascular problems like high blood pressure can be related to genetics,” she said.
“The rest must come from the environment someplace.”
Weber and her students are converting a used, 1,250 litre water tank into a roomy test chamber for the pigs. A smoking machine, a pump, modified bell jar and hoses will draw in the tobacco smoke and approximate smokers and those passively affected by secondhand smoke.
Pigs will be exposed to times as short as 30 minutes and their responses measured in minimally invasive ways, such as measuring contraction and expansion of arteries restricted by blood pressure cuffs. Eventually the animals will be slaughtered and the researchers will search for arterial sclorosis and other effects of tobacco.
Rather than serving a nice Chianti to the pigs as a remedy to the hydrocarbon exposure, Weber’s team will feed the red wine compound.
Weber said other than more general population studies, little research has been conducted into the exact causes and effects of these compounds.
Al-Dissi said the work might also unlock the mysteries of barn air quality for workers and animals.
The research will take two years and is funded by Saskatchewan Health. Weber said she is also seeking federal grants to further develop the project.
