OBESITY 353 



of food is allowed. The majority of cases can be ascribed 

 to hyperalimentation and lack of exercise, rather than any 

 constitutional disturbance of metabolism. Through the 

 disturbance of glandular secretions (thyroid) and its regula- 

 tion by certain organs (adrenals, pancreas, etc.) oxidation 

 is diminished and constitutional obesity may develop. 



Pathology. No anatomical changes are noted except a 

 general accumulation of fat under the skin, in the muscles, 

 liver, around the heart and other organs. The changes in 

 appearance of the organs and tissue are due to the fatty 

 deposits. 



Symptoms. The condition is characterized by the rapid 

 increase in weight, the change in contour of the body, and 

 in the disposition of the animal. The most common loca- 

 tions of observable fatty deposits are in the panniculus 

 adiposus, neck, shoulders and abdomen. Palpation of the 

 parts will reveal the condition. The animal shows lassitude, 

 fatigues easily, and often shows dyspnea on exercise. This 

 is no doubt the result of impeded action of the organs 

 from the fatty accumulations. Later, during the progress 

 of the condition, disturbances of other organs and functions 

 will develop. Digestive disturbances are often quite pro- 

 nounced and the heart action may be interfered with. The 

 mucous membranes are pale, showing anemia. 



Course. The course is chronic. Mild degrees of obesity 

 do not interfere particularly with the animals' health or use- 

 fulness. 



Prognosis. Depends a great deal upon the extent of the 

 condition. If the diet can be regulated and restricted, the 

 prognosis is quite favorable. In pet animals, however, it is 

 very difficult to restrict the diet as the owner will invariably 

 break the rules laid down in this regard. 



Treatment. Reduction in the amount of food, system- 

 atic and forced exercise are important. At first the reduc- 

 tion in food should be slight but continuous until only a 

 sufficient amount is allowed to maintain the strength of the 

 patient. The composition of the foodstuffs given is also 

 important. Limit the amount of carbohydrates and fats 

 and allow a greater proportion of nitrogenous foods. A 

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