Effects of total fat content and fatty acid composition in diet on factor VII coagulant activity and blood lipids

P. Marckmann, B. Sandström, J. Jespersen

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    Abstrakt

    In a strictly controlled cross-over study (twice 2 weeks) of 11 healthy adults, the effects of a low-fat diet (32% of total energy from fat) with a low or a high ratio of polyunsaturated to saturated fatty acids (0.28 and 0.89, respectively) were observed. Factor VII activity and antigen levels, serum cholesterol, HDL-cholesterol and triglycerides were measured. Factor VII activity was determined in clotting assays using human and bovine thromboplastin (interacting primarily with activated factor VII, F VIIa), allowing differentiation between F VIIc and F VIIa. A significant decrease of F VII levels (median 11.0-14.5%, P < 0.05) and triglycerides (median 0.22-0.27 mmol/1, P < 0.05) was observed on both diets, while only the highly unsaturated diet reduced serum cholesterol levels (median 0.65 mmol/1, P < 0.001). There were no significant correlations between changes in blood lipids and F VIIc. Low fat diets may reduce the risk for ischemic heart disease without lowering of cholesterol levels by eliminating states of hypercoagulability such as elevated factor VII coagulant activity.

    OriginalsprogEngelsk
    Sider (fra-til)227-233
    Antal sider7
    TidsskriftAtherosclerosis
    Vol/bind80
    Udgave nummer3
    DOI
    StatusUdgivet - jan. 1990

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