Fat consumption and factor VII coagulant activity in middle-aged men An association between a dietary and thrombogenic coronary risk factor

Miller, George; Cruickshank, J.K.; Ellis, Lucy; Thompson, Rob; Wilkes, H; Stirling, Yvonne; Mitropoulos, K. A.; Allison, J.V.; Fox, T E; Walker, A.O.

doi:10.1016/0021-9150(89)90154-8

Cited by 100 publications

(42 citation statements)

References 18 publications

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“…8,9 The n-3 fatty acids displace arachidonic acid from platelet phospholipid stores, thereby decreasing the available substrate for thromboxane A 2 synthesis. 10 This then reduces the ability of thromboxane A 2 to induce platelet aggregation.…”

mentioning

confidence: 99%

Association of Dietary Fish and n-3 Fatty Acid Intake With Hemostatic Factors in the Coronary Artery Risk Development in Young Adults (CARDIA) Study

Archer

Green

Chamberlain

et al. 1998

ATVB

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Abstract-Hemostatic factors play an important role in the complications of ischemic heart and vessel disease. Dietary fats such as n-3 fatty acids have been shown to possibly influence hemostatic factors. However, most studies reporting an inverse association between cardiovascular disease and fish and n-3 fatty acid consumption used supplemental doses of fish oil or intakes exceeding the typical amount consumed by the US population. This report examined the associations of usual intakes of fish, linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid with fibrinogen, factor VII, factor VIII, and von Willebrand factor in the Coronary Artery Risk Development in Young Adults (CARDIA) Study. The analyses reported here included 1672 black and white men and women aged 24 to 42 years in 1992 to 1993. After adjustment for age, body mass index, diabetes, number of cigarettes smoked per day, race, and energy and alcohol consumption, no significant associations were observed between those who consumed no fish versus those who consumed the highest level of dietary fish with respect to fibrinogen, factor VIII, or von Willebrand factor for any race-sex group. Comparisons of tertile 1 versus tertile 3 for dietary linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid were also not significantly associated with fibrinogen, factor VII, factor VIII, or von Willebrand factor for any race-sex group. These data suggest that customary intakes of fish and n-3 fatty acids in populations that generally do not consume large amounts of these food items are not associated with these hemostatic factors. Key Words: hemostatic factors Ⅲ dietary fish Ⅲ linolenic acid Ⅲ eicosapentaenoic acid Ⅲ docosahexaenoic acid E pidemiological studies conducted more than a decade ago revealed positive associations of fibrinogen and FVII with ischemic heart disease. [1][2][3][4] Findings from these early studies, including the Northwick Park Heart Study and the Framingham Study, have subsequently been confirmed by more recent investigations. [5][6][7]

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confidence: 99%

Association of Dietary Fish and n-3 Fatty Acid Intake With Hemostatic Factors in the Coronary Artery Risk Development in Young Adults (CARDIA) Study

Archer

Green

Chamberlain

et al. 1998

ATVB

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“…The single other populationbased study reporting this relation was conducted in white men as well. 67 However, it is uncertain whether fat consumption per se or total energy intake primarily accounted for this association. Both were related to factor VII level in ARIC white men and, as expected, were highly intercorrelated (r=.9).…”

Section: Resultsmentioning

confidence: 99%

Associations of fish intake and dietary n-3 polyunsaturated fatty acids with a hypocoagulable profile. The Atherosclerosis Risk in Communities (ARIC) Study.

Shahar

Folsom

et al. 1993

Arterioscler Thromb

102

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Recent epidemiological evidence indicates that the hemostatic profile is an important predictor of cardiovascular disease, yet its dietary determinants are not well established. An important question is whether dietary fatty acid intake influences blood levels of coagulation proteins. We examined potential dietary determinants of six hemostatic factors -fibrinogen, factor VII, factor VIII, von Willebrand factor (vWF), protein C, and antithrombin III -in four population-based samples totaling over 15 000 participants, blacks and whites, in the Atherosclerosis Risk in Communities (ARIC) Study. Usual dietary intake was assessed by a food frequency questionnaire. Cross-sectional associations were explored using multiple linear regression analysis, adjusting for gender, race, age, body mass index, smoking status, alcohol use, diabetes, and field center. Dietary intake of n-3 polyunsaturated fatty acids (PUFAs) showed negative associations with fibrinogen, factor VIII, and vWF (blacks and whites) and a positive association with protein C (whites only). Fish intake, the major source of dietary n-3 PUFAs, was similarly related to the hemostatic profile: a 1 serving per day greater fish intake was associated with the following predicted differences (95% confidence interval): fibrinogen, -2.9 mg/dL (-6.3, 0.5); factor VIII, -3.3% (-5. hemostatic factors play an important role in cardiovascular disease. Two coagulation proteins, fibrinogen and factor VII, have been shown in prospective studies to be independent predictors of cardiovascular events. 13 The contribution of other coagulation factors such as factor VIII, antithrombin HI (AT-II1), and protein C to cardiovascular disease has not been established prospectively but is quite plausible in view of their well-known roles in thrombogenesis.Dietary determinants of the hemostatic profile have attracted scientific attention over the last decade, with specific interest in the possible influence of various

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“…Community-based studies [1,2] have suggested that the dietary intake of total fat influences factor VII coagulant activity (FVII c ), which in turn is considered an important predictor of fatal events from coronary heart disease (CHD) [3]. In spite of this evidence, the question whether the quality of dietary fats, with special reference to fatty acids (FAs), influences FVII c is unsolved.…”

Section: Introductionmentioning

confidence: 99%

Influences of lipid and non‐lipid nutritional parameters on factor VII coagulant activity in normal subjects: the Nove Study

Girelli¹,

Olivieri²,

Arigliano

et al. 1996

Eur J Clin Investigation

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Abstract.Community-based studies have suggested that the dietary intake of total fat influences factor VII coagulant activity (FVII c ), a predictor of fatal events from coronary heart disease (CHD). Nevertheless, the question whether the quality of dietary fats, with special reference to fatty acids (FAs), influences FVII c is unsolved. The authors investigated in 90 healthy volunteers living in Nove, a village near Vicenza (northern Italy), the relationships between FVII c and the plasma concentration of individual FAs. Several indices of other nutritional factors that have recently received increasing attention as determinants of CHD risk (antioxidant vitamins A and E, oligoelements) were also included in the multivariate analysis. The stepwise multiple linear regression analysis revealed body mass index (BMI), and the concentrations of plasma stearic acid (C 18 : 0 ) and serum copper as significant independent predictors of a substantial proportion of FVII c variability (R 0 . 52; R 2 0 . 27; P < 0 . 001). This study substantially supports the role of the plasma concentration of stearic acid as an important factor in modulating FVII c .

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Fat consumption and factor VII coagulant activity in middle-aged men An association between a dietary and thrombogenic coronary risk factor

Cited by 100 publications

References 18 publications

Association of Dietary Fish and n-3 Fatty Acid Intake With Hemostatic Factors in the Coronary Artery Risk Development in Young Adults (CARDIA) Study

Association of Dietary Fish and n-3 Fatty Acid Intake With Hemostatic Factors in the Coronary Artery Risk Development in Young Adults (CARDIA) Study

Associations of fish intake and dietary n-3 polyunsaturated fatty acids with a hypocoagulable profile. The Atherosclerosis Risk in Communities (ARIC) Study.

Influences of lipid and non‐lipid nutritional parameters on factor VII coagulant activity in normal subjects: the Nove Study

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