Postprandial coagulation factor VII activity: the effect of monounsaturated fatty acids

The present study investigated the effect of monounsaturated fatty acids (MUFA) on postprandial coagulation factor VII activity. Fifteen healthy male volunteers consumed three meals containing equal amounts (40g) of fat, but providing different proportions of MUFA (12,17 and 24% energy)in random order. Fasting and postprandial blood samples were drawn every hour for 9 h. The magnitude of the postprandial triacylglycerolaemic response and the postprandial plasma nonesterifled fatty acid (NEFA) concentrations were not significantly different following the three meals. Coagulation factor VII was activated during postprandial triacylglycerolaemia but the area under the curve of postprandial coagulation factor VII activity was not significantly different following the three meals. Regression analysis showed that fasting factor VII activity was the single mast important factor affecting postprandial factor VII activity, irrespective of plasma lipid concentrations and meal fat composition. Peak postprandial factor VII activity was attained significantly earlier following the high-MUFA meal compared with the low-MUFA meal (6·33 (SD 2·16) h, 3·60 (SD 1·81)h respectively; P = 0·016). Regression analysis showed that meal MUFA content was the primary determinant of time to peak postprandial factor VII activity. Although the magnitude of postprandial coagulation factor VII activity was not affected by meal MUFA content, peak postprandial factor VII activity occurred earlier and fasting activity levels were quickly restored following the high-MUFA meal. A short-lived increase in factor VII activity may be more beneficial than a prolonged thrombotic response.

Download Full-text

Do oxidized fatty acids activate coagulation factor VII during post-prandial lipemia in women?

Thrombosis and Haemostasis ◽

10.1055/s-0037-1613571 ◽

2003 ◽

Vol 89 (04) ◽

pp. 654-659 ◽

Cited By ~ 3

Author(s):

Robert Wilson ◽

Karin Lyall ◽

Margaret Millar ◽

Louise Smyth ◽

Claire Pearson ◽

...

Keyword(s):

Fatty Acids ◽

Body Weight ◽

Edible Oils ◽

Plasma Lipid ◽

Coagulation Factor ◽

Factor Vii ◽

Gas Chromatography Mass Spectrometry ◽

Walnut Oil ◽

Plasma Triglycerides ◽

Coagulation Factor Vii

SummaryFactor VII is activated to VIIa within hours after dietary fat, irrespective of its fatty acid composition. Edible oils contain oxidized material (hydroxy fatty acids, HOFA). Twenty-five fasting women, aged 38 (10) years, consumed 30 g walnut oil containing 26 (6) mg HOFA. Blood was collected 2-hourly to measure plasma triglycerides and plasma lipid HOFA by gas chromatography/mass spectrometry. VII and sTF-dependent VIIa were quantified at 0, 6 and 24 h. Increased plasma triglycerides and HOFA (areas under the-curve 0-8 h, AUC) were related r = 0.83, p <0.001. VIIa increased from 2.6 (1.4) to 4.2 (1.9) ng/mL at 6 h (p <0.001). Plasma VII remained constant. VIIa (6 h) was related to plasma triglycerides- and HOFA-AUC: r = 0.38 and 0.53, respectively (both p <0.05). Plasma VIIa was also related to body weight, fasting triglycerides, HOFA and VII. Only HOFA-AUC and body weight related to VIIa (6 h) in stepwise regression analysis (p = 0.007 and 0.038, respectively). Oxidized, not normal, fat activates VII and could increase coronary risk in humans.

Download Full-text

Dietary monounsaturated fatty acids and haemostasis

Proceedings of The Nutrition Society ◽

10.1079/pns200087 ◽

2001 ◽

Vol 60 (2) ◽

pp. 161-170 ◽

Cited By ~ 23

Author(s):

Colette N. M. Kelly ◽

Ruth D. Smith ◽

Christine M. Williams

Keyword(s):

Fatty Acids ◽

Dietary Intervention ◽

Ex Vivo ◽

Saturated Fatty Acids ◽

Coagulation Factor ◽

Monounsaturated Fatty Acids ◽

Factor Vii ◽

Coagulation Factor Vii ◽

Populations At Risk ◽

Mufa Diet

Diets high in monounsaturated fatty acids (MUFA) are increasingly being recommended as a highly-effective cholesterol-lowering strategy in populations at risk of CHD. However, the need for a re-appraisal of the benefits of diets rich in MUFA became apparent as a result of recent studies showing that meals high in olive oil cause greater postprandial activation of blood coagulation factor VII than meals rich in saturated fatty acids. The present review evaluates the evidence for the effects of MUFA-rich diets on fasting and postprandial measurements of haemostasis, and describes data from a recently-completed long-term controlled dietary intervention study. The data show that a background diet high in MUFA has no adverse effect on fasting haemostatic variables and decreases the postprandial activation of factor VII in response to a standard fat-containing meal. Since the same study also showed a significant reduction in theex vivoactivation of platelets in subjects on the high-MUFA diet, the overall findings suggest that there is no reason for concern regarding adverse haemostatic consequences of high-MUFA diets.

Download Full-text

Effects of dietary fat quantity and composition on fasting and postprandial levels of coagulation factor VII and serum choline-containing phospholipids

British Journal Of Nutrition ◽

10.1079/bjn2003911 ◽

2003 ◽

Vol 90 (2) ◽

pp. 329-336 ◽

Cited By ~ 3

Author(s):

Anja Schou Lindman ◽

Hanne Müller ◽

Ingebjørg Seljeflot ◽

Hans Prydz ◽

Marit Veierød ◽

...

Keyword(s):

Fatty Acids ◽

Dietary Fat ◽

High Fat Diet ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Coagulation Factor ◽

Factor Vii ◽

High Fat ◽

Coagulation Factor Vii ◽

Low Fat Diet

Dietary fat influences plasma levels of coagulation factor VII (FVII) and serum phospholipids (PL). It is, however, unknown if the fat-mediated changes in FVII are linked to PL. The present study aimed to investigate the effects of dietary fat on fasting and postprandial levels of activated FVII (FVIIa), FVII coagulant activity (FVIIc), FVII protein (FVIIag) and choline-containing PL (PC). In a randomized single-blinded crossover-designed study a high-fat diet (HSAFA), a low-fat diet (LSAFA), both rich in saturated fatty acids, and a high-fat diet rich in unsaturated fatty acids (HUFA) were consumed for 3 weeks. Twenty-five healthy females, in which postprandial responses were studied in a subset of twelve, were included. The HSAFA diet resulted in higher levels of fasting FVIIa and PC compared with the LSAFA and the HUFA diets (all comparisonsP≤0·01). The fasting PC levels after the LSAFA diet were also higher than after the HUFA diet (P<0·001). Postprandial levels of FVIIa and PC were highest on the HSAFA diet and different from LSAFA and HUFA (all comparisonsP≤0·05). Postprandial FVIIa was higher on the HUFA compared with the LSAFA diet (P<0·03), whereas the HUFA diet resulted in lower postprandial levels of PC than the LSAFA diet (P<0·001). Significant correlations between fasting levels of PC and FVIIc were found on all diets, whereas FVIIag was correlated to PC on the HSAFA and HUFA diet. The present results indicate that dietary fat, both quality and quantity, influences fasting and postprandial levels of FVIIa and PC. Although significant associations between fasting FVII and PC levels were found, our results do not support the assumption that postprandial FVII activation is linked to serum PC.

Download Full-text

The molecular basis of low activity levels of coagulation factor VII: a Brazilian cohort

Haemophilia ◽

10.1111/hae.12645 ◽

2015 ◽

Vol 21 (5) ◽

pp. 670-680 ◽

Cited By ~ 1

Author(s):

F.Y. Rabelo ◽

L. L. Jardim ◽

M. B. Landau ◽

T. Gadelha ◽

M. F. B. Corrêa ◽

...

Keyword(s):

Molecular Basis ◽

Coagulation Factor ◽

Factor Vii ◽

Activity Levels ◽

Coagulation Factor Vii ◽

Low Activity ◽

Brazilian Cohort

Download Full-text

Effect of individual dietary fatty acids on postprandial activation of blood coagulation factor VII and fibrinolysis in healthy young men

American Journal of Clinical Nutrition ◽

10.1093/ajcn/77.5.1125 ◽

2003 ◽

Vol 77 (5) ◽

pp. 1125-1132 ◽

Cited By ~ 64

Author(s):

Tine Tholstrup ◽

George J Miller ◽

Anette Bysted ◽

Brittmarie Sandström

Keyword(s):

Fatty Acids ◽

Blood Coagulation ◽

Young Men ◽

Coagulation Factor ◽

Dietary Fatty Acids ◽

Factor Vii ◽

Coagulation Factor Vii

Download Full-text

Atherothrombogenic Risk Modulation by n-3 Fatty Acids Was not Associated with Changes in Homocysteine in Subjects with Combined Hyperlipidaemia

Thrombosis and Haemostasis ◽

10.1055/s-0037-1614524 ◽

1999 ◽

Vol 81 (04) ◽

pp. 561-565 ◽

Cited By ~ 24

Author(s):

H. Grundt ◽

D. W. T. Nilsen ◽

Ø. Hetland ◽

M. A. Mansoor ◽

T. Aarsland ◽

...

Keyword(s):

Fatty Acids ◽

Corn Oil ◽

Blood Platelets ◽

Coagulation Factor ◽

T Test ◽

Factor Vii ◽

Double Blind ◽

Coagulation Factor Vii ◽

Student’S T ◽

Student’S T Test

SummaryFavourable effects of n-3 fatty acids on the atherogenic risk profile were recently demonstrated in subjects with combined (type IIb) hyperlipidaemia, not responding to a therapeutic diet.Re-examination of a previous patient material was performed to assess the influence of n-3 fatty acids on homocysteine and several coagulation factors.Subjects were randomly allocated to receive either a concentrated compound of 85% eicosapentaenoic acid (EPA)/docosahexaenoic acid (DHA) (n = 28), or corn oil (n = 29), in a daily dose of 4 g for 12 weeks. The intervention was double-blind.Homocysteine remained unchanged in both groups after 12-week treatment. N-3 fatty acids supplementation did not affect the levels of fibrinogen, coagulation factor VII or tissue factor pathway inhibitor (TFPI), while plasminogen activator inhibitor (PAI) increased significantly (Student’s t-test; p <0.05). Total blood platelets were significantly reduced in subjects receiving n-3 fatty acids (Student’s t-test; p <0.05), whereas bleeding times increased non-significantly.

Download Full-text