title: Effect of individual dietary fatty acids on postprandial activation of blood coagulation factor VII and fibrinolysis in healthy young men.
abstract: 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.
  
  
  METHODS
  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.
  
  
  CONCLUSIONS
  Our results indicate a lesser increase in FVIIa after the consumption of saturated fats, especially the S fat, than after unsaturated test fats.
authors.affiliation: Research Department of Human Nutrition and the Center of Advanced Food Research, the Royal Veterinary and Agricultural University, Frederiksberg, Denmark. r.mensink@hb.unimaas.nl
authors.forename: Tine
authors.initials: T
authors.lastname: Tholstrup
authors.forename: George J
authors.initials: GJ
authors.lastname: Miller
authors.forename: Anette
authors.initials: A
authors.lastname: Bysted
authors.forename: Brittmarie
authors.initials: B
authors.lastname: Sandström
mesh_terms: D000328:Adult; D018592:Cross-Over Studies; D005167:Factor VII / Q000378:metabolism*; D015942:Factor VIIa / Q000378:metabolism; D005227:Fatty Acids / Q000008:administration & dosage*; D005231:Fatty Acids, Unsaturated / Q000008:administration & dosage*; D005232:Fatty Acids, Volatile / Q000097:blood; D005342:Fibrinolysis; D006801:Humans; D008055:Lipids / Q000097:blood; D008071:Lipoprotein Lipase / Q000378:metabolism; D008297:Male; D017395:Plasminogen Activator Inhibitor 1 / Q000378:metabolism; D019518:Postprandial Period; D010959:Tissue Plasminogen Activator / Q000378:metabolism
chemical_list: D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D005232:Fatty Acids, Volatile; D008055:Lipids; D017395:Plasminogen Activator Inhibitor 1; D005167:Factor VII; D008071:Lipoprotein Lipase; D015942:Factor VIIa; D010959:Tissue Plasminogen Activator