title: Dietary fatty acids and blood coagulation.
abstract: Factor VII coagulant activity (VIIc) is a risk factor for coronary heart disease (CHD). Plasma VIIc is positively associated with dietary fat intake, suggesting that fat-rich diets are accompanied by a hypercoagulable state. Reduction in total fat consumption is followed by a decrease in VIIc within 24 h. In adults taking diets rich in long-chain saturated fatty acids, a postprandial increase in VIIc occurs after a fatty meal irrespective of its fat composition. This effect has dose-response characteristics, persists for several hours, and is due to activation of factor VII. There is no acute effect of dietary fat on factor VII antigen (VIIag) concentration, but VIIag is positively related to dietary fat intake. More studies are needed on the effects of dietary fat composition on fasting and postprandial factor VII. Dietary fat appears to influence both the atherosclerotic and thrombogenic components of CHD.
authors.affiliation: MRC Epidemiology and Medical Care Unit, St Bartholomew and Royal London School of Medicine, UK.
authors.forename: G J
authors.initials: GJ
authors.lastname: Miller
mesh_terms: D001777:Blood Coagulation / Q000502:physiology*; D003327:Coronary Disease / Q000378:metabolism / Q000517:prevention & control; D004041:Dietary Fats / Q000032:analysis / Q000378:metabolism*; D005167:Factor VII / Q000032:analysis / Q000378:metabolism*; D005227:Fatty Acids / Q000378:metabolism*; D006801:Humans; D008055:Lipids / Q000097:blood; D019518:Postprandial Period; D012307:Risk Factors
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D008055:Lipids; D005167:Factor VII