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Dietary fatty acids and blood coagulation.
Prostaglandins Leukot Essent Fatty Acids. 1997 Oct; 57(4-5):389-94.PL

Abstract

Factor VII coagulant activity (VIIc) is a risk factor for coronary heart disease (CHD). Plasma VIIc is positively associated with dietary fat intake, suggesting that fat-rich diets are accompanied by a hypercoagulable state. Reduction in total fat consumption is followed by a decrease in VIIc within 24 h. In adults taking diets rich in long-chain saturated fatty acids, a postprandial increase in VIIc occurs after a fatty meal irrespective of its fat composition. This effect has dose-response characteristics, persists for several hours, and is due to activation of factor VII. There is no acute effect of dietary fat on factor VII antigen (VIIag) concentration, but VIIag is positively related to dietary fat intake. More studies are needed on the effects of dietary fat composition on fasting and postprandial factor VII. Dietary fat appears to influence both the atherosclerotic and thrombogenic components of CHD.

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Publisher Full Text

Authors+Show Affiliations

Miller GJ
MRC Epidemiology and Medical Care Unit, St Bartholomew and Royal London School of Medicine, UK.

MeSH

Blood CoagulationCoronary DiseaseDietary FatsFactor VIIFatty AcidsHumansLipidsPostprandial PeriodRisk Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

9430384

Citation

Miller, G J.. "Dietary Fatty Acids and Blood Coagulation." Prostaglandins, Leukotrienes, and Essential Fatty Acids, vol. 57, no. 4-5, 1997, pp. 389-94.
Miller GJ. Dietary fatty acids and blood coagulation. Prostaglandins Leukot Essent Fatty Acids. 1997;57(4-5):389-94.
Miller, G. J. (1997). Dietary fatty acids and blood coagulation. Prostaglandins, Leukotrienes, and Essential Fatty Acids, 57(4-5), 389-94.
Miller GJ. Dietary Fatty Acids and Blood Coagulation. Prostaglandins Leukot Essent Fatty Acids. 1997;57(4-5):389-94. PubMed PMID: 9430384.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary fatty acids and blood coagulation. A1 - Miller,G J, PY - 1998/1/16/pubmed PY - 1998/1/16/medline PY - 1998/1/16/entrez SP - 389 EP - 94 JF - Prostaglandins, leukotrienes, and essential fatty acids JO - Prostaglandins Leukot Essent Fatty Acids VL - 57 IS - 4-5 N2 - Factor VII coagulant activity (VIIc) is a risk factor for coronary heart disease (CHD). Plasma VIIc is positively associated with dietary fat intake, suggesting that fat-rich diets are accompanied by a hypercoagulable state. Reduction in total fat consumption is followed by a decrease in VIIc within 24 h. In adults taking diets rich in long-chain saturated fatty acids, a postprandial increase in VIIc occurs after a fatty meal irrespective of its fat composition. This effect has dose-response characteristics, persists for several hours, and is due to activation of factor VII. There is no acute effect of dietary fat on factor VII antigen (VIIag) concentration, but VIIag is positively related to dietary fat intake. More studies are needed on the effects of dietary fat composition on fasting and postprandial factor VII. Dietary fat appears to influence both the atherosclerotic and thrombogenic components of CHD. SN - 0952-3278 UR - https://www.unboundmedicine.com/medline/citation/9430384/Dietary_fatty_acids_and_blood_coagulation_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0952-3278(97)90416-6 DB - PRIME DP - Unbound Medicine ER -