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Related Experiment Videos

Effects of diet composition on coagulation pathways

G J Miller1

  • 1Medical Research Council Epidemiology and Medical Care Unit, Wolfson Institute of Preventive Medicine, St Bartholomew's and Royal London School of Medicine and Dentistry, United Kingdom. g.miller@mds.qmw.ac.uk

The American Journal of Clinical Nutrition
|March 13, 1998
PubMed
Summary

Total dietary fat intake significantly impacts factor VII coagulant activity, a risk factor for ischemic heart disease. Higher fat intake increases factor VII levels, with postprandial activation occurring regardless of fat composition in most adults.

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Area of Science:

  • Cardiovascular Health
  • Hemostasis
  • Nutritional Science

Background:

  • Total dietary fat intake influences factor VII coagulant activity.
  • Factor VII activity is a hemostatic risk factor for fatal ischemic heart disease.
  • Dietary fat has both long-term (antigen concentration) and acute (postprandial activation) effects on factor VII.

Purpose of the Study:

  • To investigate the impact of dietary fat intake and composition on factor VII coagulant activity.
  • To explore the mechanisms underlying dietary fat's effect on factor VII activation.
  • To assess the influence of dietary fat on fibrinogen concentration as another risk factor for ischemic heart disease.

Main Methods:

  • Review of studies examining the relationship between dietary fat (total intake, composition) and factor VII activity.

Related Experiment Videos

  • Analysis of postprandial factor VII activation in response to different dietary fats (saturated, polyunsaturated, medium-chain, n-3 fatty acids).
  • Examination of fibrinogen concentration in relation to dietary fat intake and composition.

    • Main Results:

    • High-fat diets increase plasma factor VII antigen concentration.
    • Postprandial factor VII activation occurs in adults with high saturated fatty acid diets, requiring lipolysis and factor IX.
    • Dietary fat composition appears less critical than total intake for factor VII activity; effects of n-3 fatty acids are uncertain.
    • Fibrinogen concentration is generally uninfluenced by dietary fat, with inconsistent reports for n-3 fatty acids.

    Conclusions:

    • Total dietary fat intake is a more significant determinant of factor VII activity than its composition.
    • Dietary fat influences the risk of fatal ischemic heart disease through its effect on factor VII.
    • Further research is needed on the effects of n-3 fatty acids on factor VII and fibrinogen.