Dietary fatty acids and blood coagulation

Prostaglandins, Leukotrienes, and Essential Fatty Acids
G J Miller

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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Citations

Aug 25, 2001·The British Journal of Nutrition·F BrancaH Verhagen
Apr 7, 2010·Nutrition·Daniella de Moraes MizuriniMaria das Graças Tavares do Carmo
May 28, 2005·Prostaglandins, Leukotrienes, and Essential Fatty Acids·Asim K Duttaroy
Nov 5, 2016·Progress in Lipid Research·Ella J BakerPhilip C Calder
Nov 13, 2002·European Journal of Clinical Nutrition·J M W WallaceJ J Strain

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