Effect of the dietary fat type on arterial thrombosis tendency: systematic studies with a rat model

Atherosclerosis
G Hornstra, A D Kester

Abstract

To study the influence of dietary fatty acids on arterial thrombosis tendency 65 groups of male rats were fed diets containing 50% of their digestible energy as fat from 32 different oils and fats. After 8 weeks their arterial thrombosis tendency was assessed by measuring the obstruction time (OT) of a loop-shaped polythene cannula inserted into the abdominal aorta. Using multiple regression analysis log10 OT was modelled as a function of the relative amounts of the various dietary fatty acids and their combinations. The best fit (R2 = 0.79) was obtained for the sums of all monoenoic and (n-6) and (n-3) polyenoic fatty acids, which appeared antithrombotic. The fit for the sum of all saturated fatty acids, which had a prothrombotic effect, was almost as good (R2 = 0.76). The ratio between dietary polyunsaturated and saturated fatty acids (P:S ratio) appeared a strong predictor of arterial thrombosis tendency (R2 = 0.77). Marine oils did not have a more powerful antithrombotic effect than could be expected on the basis of their P:S ratios. Using stepwise regression analysis myristic acid, 14:0, was shown to be the strongest prothrombotic fatty acid whereas linoleic acid, 18:2(n-6), was the strongest antithrombotic fatty acid. Sin...Continue Reading

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Citations

May 12, 2005·Thrombosis Research·Yoshinobu IjiriJunichiro Yamamoto
Mar 1, 2003·Diabetes Care·Minna SoinioTapani Rönnemaa
Jan 27, 2017·Annals of Nutrition & Metabolism·Joyce A NettletonGerard Hornstra
Nov 14, 2003·Blood Coagulation & Fibrinolysis : an International Journal in Haemostasis and Thrombosis·Takashi SanoJunichiro Yamamoto
Jun 1, 2008·Comprehensive Reviews in Food Science and Food Safety·Marcos Crupkin, Andres Zambelli
Apr 7, 2010·Nutrition·Daniella de Moraes MizuriniMaria das Graças Tavares do Carmo

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