Detailed analysis of data from heat pumps installed via the Renewable Heat Premium Payment Scheme

The RHPP policy provided subsidies for private householders, Registered social landlords and communities to install renewable heat measures in residential properties. Eligible measures included air and ground-source heat pumps, biomass boilers and solar thermal. Around 18,000 heat pumps were installed via this scheme. DECC funded a detailed monitoring campaign, which covered 700 heat pumps (around 4% of the total). The aim of this monitoring campaign was to assess the efficiencies of the heat pumps and to estimate the carbon and bill savings and amount of renewable heat generated. Data was collected from 31/10/2013 to 31/03/2015. This report represents the analysis of this data and represents the most complete and reliable data in-situ residential heat pump performance in the UK to date.

The induction of macrophages foam cell formation by chylomicron remnants

The accumulation of foam cells in the artery wall causes fatty streaks, the first lesions in atherosclerosis. LDL (low-density lipoprotein) plays a major role in foam cell formation, although prior oxidation of the particles is required. Recent studies, however, have provided considerable evidence to indicate that CMRs (chylomicron remnants), which carry dietary lipids in the blood, induce foam cell formation without oxidation. We have shown that CMRs are taken up by macrophages and induce accumulation of both triacylglycerol and cholesterol, and that the rate of uptake and amount of lipid accumulated is influenced by the type of dietary fat in the particles. Furthermore, oxidation of CMRs, in striking contrast with LDL, inhibits, rather than enhances, their uptake and induction of lipid accumulation. In addition, the lipid accumulated after exposure of macrophages to CMRs is resistant to efflux, and this may be due to its sequestration in lysosomes. These findings demonstrate that CMRs induce pro-atherogenic changes in macrophages, and that their effects may be modulated by dietary factors including oxidized fats, lipophilic antioxidants and the type of fat present.