title: Postprandial effects of an oleic acid-rich oil compared with butter on clotting factor VII and fibrinolysis in healthy men.
abstract: BACKGROUND
  Factor VII coagulant activity (FVII:c) is associated with an increased risk of fatal ischemic heart disease, is correlated with plasma triacylglycerol concentration, and increases after a meal rich in long-chain fatty acids.
  
  
  OBJECTIVE
  We planned to compare effects of meals rich in oleate and butter fat with those of a low-fat meal on FVII:c and fibrinolytic activity.
  
  
  METHODS
  A crossover design was used to compare the postprandial effects on coagulant and fibrinolytic activities in 12 men of 3 high-fat (95 g) meals--high oleate, butter, and oleate + medium-chain triacylglycerols (oleate+MCT)--with an isoenergetic low-fat meal (18 g MCT). The oleate+MCT blend was used to mimic the ratio of long-chain to shorter-chain fatty acids in butter.
  
  
  RESULTS
  Neither the amount nor type of fat consumed influenced plasminogen activator inhibitor 1 or t-plasminogen activator activities or D-dimer concentration. FVII:c increased by 12.5% (95% CI: 4.6%, 20.5%) after the high-fat meals at 3 h and by 6.7% (95% CI: 1.6%, 11.7%) at 7 h and changed 7 h after the low-fat meal by -14.3% (95% CI: -3.3%, -25.4%). The responses to the high-fat meals did not differ. Measurements of activated FVII (FVIIa), FVII zymogen, and activated FXII (FXIIa) concentrations made after the low-fat and high-oleate meals showed a significant increase in FVIIa only after the high-oleate meal.
  
  
  CONCLUSIONS
  The results of this study confirm that FVII:c falls after a low-fat meal and suggests that postprandial activation of FVII occurs rapidly after a fat-rich meal without involving an increase in FXIIa.
authors.affiliation: Nutrition, Food and Health Research Centre, King's College London, St Bartholomew's Hospital, United Kingdom.
authors.forename: F R
authors.initials: FR
authors.lastname: Oakley
authors.forename: T A
authors.initials: TA
authors.lastname: Sanders
authors.forename: G J
authors.initials: GJ
authors.lastname: Miller
mesh_terms: D000293:Adolescent; D000328:Adult; D002079:Butter; D018592:Cross-Over Studies; D018752:Diet, Fat-Restricted; D004041:Dietary Fats / Q000008:administration & dosage*; D004042:Dietary Fats, Unsaturated / Q000008:administration & dosage*; D005167:Factor VII / Q000378:metabolism*; D015956:Factor XIIa / Q000378:metabolism; D005338:Fibrin Fibrinogen Degradation Products / Q000378:metabolism; D005342:Fibrinolysis; D006801:Humans; D008297:Male; D019301:Oleic Acid / Q000008:administration & dosage*; D017395:Plasminogen Activator Inhibitor 1 / Q000378:metabolism; D010959:Tissue Plasminogen Activator / Q000378:metabolism; D014280:Triglycerides / Q000097:blood
chemical_list: D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D005338:Fibrin Fibrinogen Degradation Products; D017395:Plasminogen Activator Inhibitor 1; D014280:Triglycerides; C036309:fibrin fragment D; D019301:Oleic Acid; D002079:Butter; D005167:Factor VII; D015956:Factor XIIa; D010959:Tissue Plasminogen Activator