Reduced plasminogen activator inhibitor activity in high consumers of fruits, vegetables and root vegetables

Nilsson, Tobias; Sundell, I. Birgitta; Hellsten, Gideon; Hallmans, Göran

doi:10.1111/j.1365-2796.1990.tb00156.x

Cited by 36 publications

(15 citation statements)

References 24 publications

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“…24 From a cross-sectional epidemiological study, it has been suggested that a high consumption of fruits, vegetables, and root vegetables may increase the activity of the fibrinolytic system. 28 If this can be confirmed, it could partly explain our findings. However, experimental evidence for that hypothesis is still lacking.…”

Section: Arteriosclerosis and Thrombosis Vol 13 No 4 April 1993 Tablmentioning

confidence: 67%

Favorable long-term effect of a low-fat/high-fiber diet on human blood coagulation and fibrinolysis.

Marckmann

Sandström

Jespersen

1993

Arterioscler Thromb

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In an 8-month strictly controlled dietary study of 16 healthy young men, the long-term effect of a low-fat (26% of energy) high-fiber (4.5 g/MJ) diet on cardiovascular risk markers of the hemostatic system was assessed. Fasting blood sampling was performed during a 4-week baseline period and then monthly during the intervention. A matched control group of 16 men on habitual diets was also monitored. Median fibrinolytic activity of tissue-type plasminogen activator (t-PA) in plasma was significantly elevated (twofold to fourfold) by the experimental diet. A significant increase in the systemic fibrinolytic activity of the euglobulin fraction of plasma was also observed. Median plasma factor VII coagulant activity (F VIIc) was depressed by 5-10% during the first 2 months and the last month of the study period. The dietary change did not significantly affect plasma levels of fibrinogen, t-PA antigen, or plasminogen activator inhibitor type I antigen. In conclusion, young men who were switched from a typical Danish diet high in saturated fat to a low-fat/high-fiber diet showed a permanent increase in plasma fibrinolytic activity and a biphasic decrease in F VIIc. The dietary change thus had a favorable effect on cardiovascular risk markers of the hemostatic system. (

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Section: Arteriosclerosis and Thrombosis Vol 13 No 4 April 1993 Tablmentioning

confidence: 67%

Favorable long-term effect of a low-fat/high-fiber diet on human blood coagulation and fibrinolysis.

Marckmann

Sandström

Jespersen

1993

Arterioscler Thromb

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show abstract

“…Reduced PAI levels, indicating increased ®brinolytic activity, have been associated with a high intake of total ®ber (Boman et al, 1994) and with a high intake of fruit and vegetables (Nilsson et al, 1990). Carbohydrate intake, especially starch and ®ber intake, was inversely associated with PAI-1, tPA, FVIIc and factor X in middle-aged men (Rankinen et al, 1994).…”

Section: Discussionmentioning

confidence: 99%

Similar responses in hemostatic factors after consumption of wholemeal rye bread and low-fiber wheat bread

et al. 2000

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Objective: Both epidemiological and experimental evidence suggests a protective effect of dietary ®ber against disease, such as cancer and cardiovascular disease. The effects of ®ber on lipoproteins are modest, indicating that other mechanisms may be involved. As the hemostatic effects of different types of ®ber are poorly known, we compared the effects of wholemeal rye bread and low-®ber wheat bread on factors related to coagulation, ®brinolysis and platelet function. Design: Subjects consumed rye and wheat bread as part of their habitual diet in a cross-over manner for 4 weeks, with a 4 week washout period between the diet periods. Subjects: Forty healthy subjects (18 men, 22 women), aged 43 AE 2 y. Results: Mean daily intake of ®ber during the rye bread period was 31 g for men and 26 g for women, while the respective ®gures for the wheat bread period were 15 g and 12 g. However, no signi®cant differences between the two periods were seen in factor VII coagulant activity (FVIIc), ®brinogen, prothrombin fragments 1 2 (F1 2), tissue plasminogen activator (tPA) plasminogen activator inhibitor 1 (PAI-1) or 2,3,-dinor-thromboxane B 2 . Fibrin degradation products, D-dimers, were slightly lower after the wheat period (P 0.046). Conclusions:The results indicate that wheat and rye bread do not differ in their effects on coagulation, ®brinolysis or platelet function.

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“…These results were in agreement with those of previous studies. A cross-sectional study of 260 subjects [127] reported an inverse dose-response association between fiber-rich food (fruit, vegetables and root vegetables) consumption and PAI-1 concentrations after adjusting for anthropometric and metabolic factors. Furthermore, Sundell and Ranby [128] also described an inverse relation between dietary fiber intake and PAI-1 activity in a study among 11 healthy subjects whose diets were supplemented with 10 g oat husk per day for 2 weeks.…”

Section: Dietary Fiber and Prothrombotic Statementioning

confidence: 99%

Effects of dietary fibers on disturbances clustered in the metabolic syndrome

Galisteo

Duarte

Zarzuelo

2008

The Journal of Nutritional Biochemistry

414

263

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Reduced plasminogen activator inhibitor activity in high consumers of fruits, vegetables and root vegetables

Cited by 36 publications

References 24 publications

Favorable long-term effect of a low-fat/high-fiber diet on human blood coagulation and fibrinolysis.

Favorable long-term effect of a low-fat/high-fiber diet on human blood coagulation and fibrinolysis.

Similar responses in hemostatic factors after consumption of wholemeal rye bread and low-fiber wheat bread

Effects of dietary fibers on disturbances clustered in the metabolic syndrome

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