title: The association of diet and thrombotic risk factors in healthy male vegetarians and meat-eaters.
abstract: OBJECTIVE
  The aim of this study was to assess thrombosis tendency in subjects who were habitual meat-eaters compared with those who were habitual vegetarians.
  
  
  METHODS
  Cross-sectional comparison of habitual meat-eaters and habitual vegetarians.
  
  
  METHODS
  Free living subjects.
  
  
  METHODS
  One hundred and thirty-nine healthy male subjects (vegans n = 18, ovolacto vegetarians n = 43, moderate-meat-eaters n = 60 and high-meat-eaters n = 18) aged 20-55 y who were recruited in Melbourne.
  
  
  METHODS
  Dietary intake was assessed using a semi-quantitative Food Frequency Questionnaire. The parameters of thrombosis were measured by standard methods.
  
  
  RESULTS
  Saturated fat and cholesterol intakes were significantly higher and polyunsaturated fat (PUFA) was significantly lower in the meat-eaters compared with vegetarians. In the meat-eaters, the platelet phospholipids AA levels were significantly higher than in the vegetarians, but there was no increase in ex vivo platelet aggregation and plasma 11-dehydro thromboxane B2 levels. Vegetarians, especially the vegans, had a significantly increased mean collagen and ADP stimulated ex vivo whole blood platelet aggregation compared with meat-eaters. The vegan group had a significantly higher mean platelet volume than the other three dietary groups. However, meat-eaters had a significantly higher cluster of cardiovascular risk factors compared with vegetarians, including increased body mass index, waist to hip ratio, plasma total cholesterol (TC), triacylglycerol and LDL-C levels, ratio of TC/HDL-C and LDL-C/HDL-C and plasma factor VII activity.
  
  
  CONCLUSIONS
  Consumption of meat is not associated with an increased platelet aggregation compared with vegetarian subjects.
authors.affiliation: Department of Food Science, RMIT University, Melbourne, VIC, Australia.
authors.forename: D
authors.initials: D
authors.lastname: Li
authors.forename: A
authors.initials: A
authors.lastname: Sinclair
authors.forename: N
authors.initials: N
authors.lastname: Mann
authors.forename: A
authors.initials: A
authors.lastname: Turner
authors.forename: M
authors.initials: M
authors.lastname: Ball
authors.forename: F
authors.initials: F
authors.lastname: Kelly
authors.forename: L
authors.initials: L
authors.lastname: Abedin
authors.forename: A
authors.initials: A
authors.lastname: Wilson
mesh_terms: D000328:Adult; D001779:Blood Coagulation Factors / Q000032:analysis; D003430:Cross-Sectional Studies; D014676:Diet, Vegetarian; D005227:Fatty Acids / Q000097:blood; D005247:Feeding Behavior; D006801:Humans; D008074:Lipoproteins / Q000097:blood; D008297:Male; D008460:Meat; D008875:Middle Aged; D010974:Platelet Aggregation; D012307:Risk Factors; D013927:Thrombosis / Q000453:epidemiology*; D013929:Thromboxane B2 / Q000031:analogs & derivatives / Q000097:blood
chemical_list: D001779:Blood Coagulation Factors; D005227:Fatty Acids; D008074:Lipoproteins; D013929:Thromboxane B2; C049235:11-dehydro-thromboxane B2