Postprandial Activation of Coagulant Factor VII by Long-chain Dietary Fatty Acids

T A B Sanders; G J Miller; Tamara de Grassi; Najat Yahia

doi:10.1055/s-0038-1650585

Thrombosis and Haemostasis, Table of Contents

Thromb Haemost 1996; 76(03): 369-371
DOI: 10.1055/s-0038-1650585

Original Article

Schattauer GmbH Stuttgart

Postprandial Activation of Coagulant Factor VII by Long-chain Dietary Fatty Acids

Authors

T A B Sanders

¹The Nutrition, Food and Health Research Centre, King’s College, University of London
G J Miller

²MRC Epidemiology and Medical Care Unit, Wolfson Institute of Preventive Medicine, Medical College of St Bartholomew's Hospital, London, UK
Tamara de Grassi

¹The Nutrition, Food and Health Research Centre, King’s College, University of London
Najat Yahia

¹The Nutrition, Food and Health Research Centre, King’s College, University of London

Abstract

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Summary

Factor VII coagulant activity (FVIIc) is associated with an increased risk of fatal ischaemic heart disease (IHD). Several reports have suggested that dietary fat intake or hypertriglyceridaemia are associated with elevated levels of FVII. This study demonstrates that an intake of long-chain fatty acids sufficient to induce postprandial lipaemia in healthy subjects leads to a substantial elevation in both FVIIc and the concentration of FVII circulating in the activated form. Such an increase in FVIIc could not be induced by medium-chain triglycerides. These results suggest that the consumption of a sufficient amount of long-chain triglycerides to induce postprandial lipaemia induces the activation of FVII.

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References

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