Effects of moderate weight loss on anginal symptoms and indices of coagulation and fibrinolysis in overweight patients with angina pectoris

Hankey, Catherine; Lean, Mike; Lowe, G. D. O.; Rumley, A.; Woodward, Mark

doi:10.1038/sj.ejcn.1601449

Cited by 12 publications

(14 citation statements)

References 36 publications

(39 reference statements)

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“…Odds ratios for VTE risk related to overweight and obesity were consistent with those of previous studies [1]. This added validity to our results with [3,4]. Similar trends of a significant decrease of cardiovascular disease incidence [5], including coronary artery disease [6], were found by other authors.…”

supporting

confidence: 82%

Underweight is associated with a reduced risk of venous thromboembolism. Results from the EDITH case-control study

Delluc

Mottier

Gal

et al. 2009

Journal of Thrombosis and Haemostasis

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supporting

confidence: 82%

Underweight is associated with a reduced risk of venous thromboembolism. Results from the EDITH case-control study

Delluc

Mottier

Gal

et al. 2009

Journal of Thrombosis and Haemostasis

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“…Alcohol consumption thus seems to lead to a net increase in energy intake and therefore may contribute to hypercaloric diets and obesity in the general population. Studies have shown that body weight loss causes increased HDL-C (Williams, 2004) and decreased fibrinogen (Hankey et al, 2002). In our study, the increase in HDL-C and decrease in fibrinogen in the red wine group were significant different from the other three groups combined in defiance of the weight loss in the three groups.…”

Section: Discussionsupporting

confidence: 48%

Effect of red wine and red grape extract on blood lipids, haemostatic factors, and other risk factors for cardiovascular disease

Marckmann²,

et al. 2005

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Objective: Some epidemiological studies found a lower risk of cardiovascular disease among wine drinkers than among drinkers of other types of ethanol. This difference might be due to an effect of nonalcohol compounds in wine on important cardiovascular risk factors. The objective of this study was to compare the effect of red wine, nonalcohol compounds of red wine and placebo on established cardiovascular risk factors. Design: A parallel, four-armed intervention study. Subjects: A total of 69 healthy 38-74-y-old men and women. Interventions: Subjects were randomised to either 1: red wine (males: 300 ml/day, 38.3 g alcohol/day, female subjects: 200 ml/ day, 25.5 g alcohol/day), 2: water þ red grape extract tablets (wine-equivalent dose), 3: water þ red grape extract tablets (half dose), or 4: water þ placebo tablets for a period of 4 weeks. No other sources of alcohol or anthocyanin were allowed. Plasma high-density lipoprotein (HDL)-cholesterol (HDL-C), low-density lipoprotein (LDL)-cholesterol (LDL-C), HDL-C/LDL-C-ratio, very-low-density lipoprotein (VLDL)-triacylglycerol, total cholesterol, fibrinogen, factor VII coagulant activity (FVIIc), blood pressure, and body weight were determined before and after intervention. Results: Wine consumption was associated with a significant 11-16% increase in fasting HDL-C and 8-15% decrease in fasting fibrinogen relative to not drinking wine. There were no significant treatment effects on fasting LDL-C, HDL-C/LDL-C-ratio, VLDLtriacylglycerol, total cholesterol, FVIIc, or blood pressure. Drinking wine was associated with relative body weight increments closely corresponding to the energy contributed by the alcohol component. Conclusion: Moderate red wine consumption for 4 weeks is associated with desirable changes in HDL-C and fibrinogen compared with drinking water with or without red grape extract. The impact of wine on the measured cardiovascular risk factors thus seems primarily explained by an alcohol effect. Our finding suggests that the putative difference in cardiac risk associated with wine vs other alcoholic beverages might be rather explained by other life-style confounders than by red wine contents of nonalcohol components.

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“…Obese subjects tend to have impaired coagulative and fibrinolytic functions (Mertens and Van Gaal, 2002) and weight reduction has been shown to improve indices of coagulation and fibrinolysis in overweight subjects (Hankey et al, 2002). Although the precise mechanisms remain unclear, it is known that hyperhomocysteinemia activate the coagulation system (Fonesca et al, 1999).…”

Section: Discussionmentioning

confidence: 98%

Prospective evaluation of folic acid supplementation on plasma homocysteine concentrations during weight reduction: a randomized, double-blinded, placebo-controlled study in obese women

et al. 2005

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Effects of moderate weight loss on anginal symptoms and indices of coagulation and fibrinolysis in overweight patients with angina pectoris

Cited by 12 publications

References 36 publications

Underweight is associated with a reduced risk of venous thromboembolism. Results from the EDITH case-control study

Underweight is associated with a reduced risk of venous thromboembolism. Results from the EDITH case-control study

Effect of red wine and red grape extract on blood lipids, haemostatic factors, and other risk factors for cardiovascular disease

Prospective evaluation of folic acid supplementation on plasma homocysteine concentrations during weight reduction: a randomized, double-blinded, placebo-controlled study in obese women

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