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Postprandial lipaemia and haemostatic factors
1MRC Epidemiology and Medical Care Unit, Wolfson Institute of Preventive Medicine, London, UK. G.Miller@mds.qmw.ac.uk
Atherosclerosis
|January 15, 1999
Summary
A fat-rich meal transiently increases factor VII activity (FVIIc), a risk factor for coronary heart disease. This postprandial rise in FVIIc may increase the short-term risk of coronary thrombosis.
Area of Science:
- Cardiovascular Science
- Hematology
- Nutritional Science
Background:
- Factor VII activity (FVIIc) is a known risk factor for fatal coronary heart disease.
- Postprandial increases in FVIIc have been observed after consuming fat-rich meals.
- The precise mechanisms driving this transient FVIIc elevation remain incompletely understood.
Purpose of the Study:
- To investigate the relationship between dietary fat intake and postprandial factor VII activity.
- To explore the factors influencing the transient increase in FVIIc after a meal.
- To assess the potential implications of postprandial FVIIc for coronary thrombosis risk.
Main Methods:
- Observational studies measuring FVIIc and triglyceride levels post-meal.
- Analysis of dose-response characteristics of FVIIc elevation.
- Investigation into the roles of factor IX, lipoprotein products, and specific fatty acids (e.g., stearic acid, myristic acid).
Main Results:
- Fat-rich meals cause a transient increase in FVIIc, positively associated with triglyceride levels.
- The increase in FVIIc is attributed to elevated activated factor VII (FVIIa) activity.
- FVIIa response appears independent of fatty acid type, though stearic acid's role warrants further investigation.
Conclusions:
- Postprandial elevation of FVIIc, driven by FVIIa, may transiently increase the risk of coronary thrombosis.
- Understanding this response is crucial for managing cardiovascular disease risk.
- Further research into the role of specific dietary fatty acids is warranted.