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Plasma phospholipid fatty acid composition and factor VII coagulant activity
A R Folsom1, J Ma, J H Eckfeldt
1Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis 55454-1015.
Atherosclerosis
|December 1, 1994
Summary
Plasma phospholipid fatty acid composition influences blood clotting factor VII coagulant activity (factor VIIc). Higher saturated fat intake correlates with increased factor VIIc, suggesting dietary fat impacts cardiovascular health.
Area of Science:
- Nutritional Science
- Cardiovascular Health
- Biochemistry
Background:
- Plasma phospholipid fatty acid composition partially mirrors dietary intake.
- Factor VII coagulant activity (factor VIIc) is a marker of thrombotic risk.
- Dietary fat intake is a modifiable factor influencing cardiovascular disease risk.
Purpose of the Study:
- To investigate the association between plasma phospholipid fatty acid composition and factor VIIc levels.
- To determine if specific fatty acid profiles in plasma phospholipids correlate with factor VIIc activity.
Main Methods:
- Cross-sectional study of 2207 middle-aged adults without diabetes or cardiovascular disease.
- Analysis of plasma phospholipid fatty acid composition.
- Statistical assessment of correlations between fatty acid percentages and factor VIIc levels.
Main Results:
- Factor VIIc showed a positive association with saturated fatty acid percentage.
- Factor VIIc demonstrated a negative association with linoleic acid percentage.
- A higher polyunsaturated/saturated fatty acid ratio in phospholipids was linked to lower factor VIIc.
Conclusions:
- Plasma phospholipid fatty acid composition is associated with factor VIIc levels.
- Dietary saturated fat may increase factor VIIc, potentially influencing thrombotic risk.
- Dietary fat composition plays a role in regulating factor VIIc activity.