Dietary fatty acids and the haemostatic system

Area of Science:

• Cardiovascular Science
• Nutritional Science
• Hematology

Background:

• Dietary fat's impact on hemostasis and coronary heart disease (CHD) is studied alongside lipoprotein metabolism.
• Understanding of hemostasis and fibrinolysis physiology, biochemistry, and pathology has been evolving.
• Thrombosis's role in myocardial infarction was historically underestimated, delaying research on dietary fat and hemostasis.

Purpose of the Study:

• To review the history of dietary fat and hemostasis research.
• To focus on evidence linking dietary C18-unsaturated fatty acids to factor VII (FVII) activation and plasminogen activator inhibitor type 1 (PAI-1) levels.
• To discuss potential mechanisms involving ATP binding cassette (ABC) transporters and peroxisome proliferator-activated receptors.

Main Methods:

• Literature review focusing on dietary fatty acids and hemostatic variables.
• Analysis of associations between hemostatic variables, plasma triacylglycerol levels, and CHD risk.
• Exploration of molecular mechanisms, including ABC transporters and PPARs.

Main Results:

• Dietary C18-unsaturated fatty acids are identified as key determinants of FVII activation.
• These fatty acids also significantly influence plasminogen activator inhibitor type 1 (PAI-1) levels.
• Mixed diets rich in saturated and unsaturated fats may elevate FVII and PAI-1, increasing thrombosis risk.

Conclusions:

• Dietary fat composition significantly impacts hemostatic factors FVII and PAI-1.
• Elevated FVII and PAI-1 levels, influenced by diet, may heighten the risk of occlusive thrombosis.
• This risk is particularly relevant in the context of unstable atheromatous plaques and potential plaque rupture.