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American Journal of Clinical Nutrition, Vol. 87, No. 2, 317-322, February 2008
© 2008 American Society for Nutrition

ORIGINAL RESEARCH COMMUNICATION

Chronic dietary fat intake modifies the postprandial response of hemostatic markers to a single fatty test meal1,2,3

Javier Delgado-Lista1, Jose Lopez-Miranda1, Begoña Cortés1, Pablo Perez-Martinez1, Aquiles Lozano1, Rafael Gomez-Luna1, Purificacion Gomez1, Maria Jose Gomez1, Juan Criado1, Francisco Fuentes1 and Francisco Perez-Jimenez1

1 From the Lipids and Atherosclerosis Research Unit, Reina Sofía University Hospital, Córdoba, and Ciber Fisiopatología Obesidad y Nutrición (CB06/03) Instituto de Salud Carlos III, Spain

Background: Hemostasis is the result of a complex equilibrium between coagulation and fibrinolysis, and the influence of different dietary models on this equilibrium is not entirely known.

Objective: The objective was to compare the effects of the chronic intake of different dietary models on postprandial hemostasis.

Design: In a randomized crossover design, 20 healthy men consumed for 28 d each diets rich in monounsaturated fatty acids (MUFAs), saturated fatty acids (SFAs), and carbohydrates plus n–3 fatty acids (CHO/N3). Fasting and postprandial hemostatic factors (factor VII coagulant activity, plasminogen activator inhibitor-1, tissue-type plasminogen activator, D-dimer, and thromboxane B2) were measured; meal tests for the postprandial measures were based on butter, virgin olive oil, and walnuts for the SFA, MUFA, and CHO/N3 diets, respectively.

Results: There were no differences in the fasting variables after the dietary periods. After the 3 fatty meals were consumed, we observed an increase in thromboxane B2 and D-dimer and a reduction in tissue plasminogen activator, irrespective of the dietary model. The MUFA or CHO/N3 meals lowered postprandial concentrations of factor VII coagulant activity, although the reduction was greater after the MUFA-enriched meal. The concentration of plasminogen activator inhibitor-1 was greater after the SFA meal than after the other 2 meals.

Conclusions: The administration of a fatty meal induces a postprandial procoagulant tendency, irrespective of the type of fat consumed. However, the use of a dietary model rich in SFA creates a more procoagulant environment than does a model that includes MUFA or CHO/N3 as the source of fatty acids.

Key Words: Hemostasis • postprandial state • olive oil • monounsaturated fatty acids • saturated fatty acids • n–3 fatty acids






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