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Original Research Communication |
1 From the Research Department of Human Nutrition and the Center of Advanced Food Research, the Royal Veterinary and Agricultural University, Frederiksberg, Denmark (TT and BS); the Medical Research Council Epidemiology and Medical Care Unit, London (GJM); and the Section of Biochemistry and Nutrition, Bio Centrum-DTU, Technical University of Denmark, Lyngby (AB).
Background: Hypertriglyceridemia may represent a procoagulant state involving disturbances to the hemostatic system. Plasminogen activator inhibitor type 1 (PAI-1) is increased in the presence of hypertriglyceridemia. Free fatty acids (FFAs) in plasma may promote factor VII (FVII) activation.
Objective: We tested the hypothesis that FVII activation would be less after consumption of saturated fatty acids than after other fatty acids.
Design: The effects of 6 matching dietary test fats, rich in stearic (S), palmitic (P), palmitic + myristic (M), oleic (O), trans 18:1 (T), and linoleic (L) acid, respectively, on the postprandial lipid and hemostatic profile (after 2, 4, 6, and 8 h) were investigated in 16 young men. High-fat meals (1 g fat/kg body wt; 43% from the test fatty acid) were served in the morning on 6 separate days.
Results: All fats increased FVII activation. The S fat resulted in a lower increase in activated FVII (FVIIa) than did the T fat and in a lower FVII coagulant activity (FVII:c) than did the O fat (P < 0.02, diet x time interaction). When the data were pooled, the saturated (S, P, and M) test fats resulted in a smaller postprandial increase in FVIIa (P = 0.036, diet effect), a smaller increase in FVII:c (P < 0.001, diet x time interaction), a greater rise in tissue plasminogen activator concentrations (P = 0.028, diet effect), and a tendency to a greater postprandial decline in PAI-1 (P = 0.06, diet effect) compared with the unsaturated test fats (O, T, and L). The increase in FVIIa was not significantly associated with the level of lipemia, plasma FFAs, or plasma lipoprotein lipase activity.
Conclusion: Our results indicate a lesser increase in FVIIa after the consumption of saturated fats, especially the S fat, than after unsaturated test fats.
Key Words: Factor VII • plasminogen activator inhibitor type 1 • PAI-1 • tissue plasminogen activator • stearic acid • saturated fatty acids • unsaturated fatty acids • postprandial lipemia • men
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