Effects of total fat content and fatty acid composition in diet on factor VII coagulant activity and blood lipids.
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 less than 0.05) and triglycerides (median 0.22-0.27 mmol/l, P less than 0.05) was observed on both diets, while only the highly unsaturated diet reduced serum cholesterol levels (median 0.65 mmol/l, P less than 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.
Marckmann
P
P
Research Department of Human Nutrition, Royal Veterinary and Agricultural University, Frederiksberg, Denmark.
Sandström
B
B
Jespersen
J
J
D000328:Adult; D001161:Arteriosclerosis / Q000517:prevention & control; D003327:Coronary Disease / Q000517:prevention & control; D004041:Dietary Fats / Q000378:metabolism*; D005167:Factor VII / Q000378:metabolism*; D015942:Factor VIIa / Q000378:metabolism; D005227:Fatty Acids / Q000378:metabolism*; D005260:Female; D006801:Humans; D008055:Lipids / Q000097:blood*; D008297:Male; D012307:Risk Factors
D004041:Dietary Fats; D005227:Fatty Acids; D008055:Lipids; D005167:Factor VII; D015942:Factor VIIa