Are olive oil diets antithrombotic? Diets enriched with olive, rapeseed, or sunflower oil affect postprandial factor VII differently
Larsen LF, Jespersen J, Marckmann P
The American journal of clinical nutrition · 58 citas
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Alimentación controladaFinanciación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 1999-12-01 · Am J Clin Nutr · vol. 70 · número 6 · págs. 976–982
- Editorial
- Elsevier BV
- Citado
- 99 citas · más que el 96% de estudios similares · 5.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 39 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Blood Coagulation and Thrombosis Mechanisms
- Palabras clave
- olive oil, rapeseed oil, sunflower oil, factor VII, factor VIIa, thrombus formation, coagulation, high-fat meal, ischemic heart disease, Mediterranean diet, tissue factor pathway inhibitor, prothrombin fragment 1+2, dietary fat
- MeSH
- humans, myocardial ischemia, dietary fats, unsaturated, fatty acids, monounsaturated, plant oils, factor vii, diet, incidence, cross-over studies, double-blind method, postprandial period, time factors, dietary supplements, adult, greece, male, olive oil, sunflower oil, rapeseed oil
3 autores
- Lone Frost Larsen · autor de correspondencia
- Jørgen Jespersen🇩🇰University of Southern Denmark
- Peter Marckmann🇩🇰University of Southern Denmark
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
The incidence of ischemic heart disease (IHD) in Crete was lower than expected on the basis of blood lipid concentrations of participants in the Seven Countries Study. A favorable effect of a high intake of olive oil on thrombogenesis may have contributed to this finding.
Objective
We compared the effects of virgin olive oil with those of rapeseed and sunflower oils on blood coagulation factor VII (FVII), a key factor in thrombogenesis.
Design
In a randomized and strictly controlled crossover study, 18 healthy young men consumed diets enriched with 5 g/MJ (19% of total energy) olive oil, sunflower oil, or rapeseed oil for periods of 3 wk. On the final day of each period, participants consumed standardized high-fat meals (42% of energy as fat). Fasting and nonfasting blood samples were collected after each period.
Results
Mean (+/-SEM) nonfasting peak concentrations of activated FVII (FVIIa) were 11.3 +/- 5.1 U/L lower after olive oil than after sunflower oil, an 18% reduction (P < 0.05). Olive oil also tended to cause lower FVIIa peak concentrations than did rapeseed oil (mean difference: 8.6 U/L, a 15% reduction; P = 0.09). There were no significant differences between diets with respect to nonfasting factor VII coagulant activity (FVII:c), prothrombin fragment 1+2 (F1+2), and tissue factor pathway inhibitor (TFPI) concentrations, or with respect to fasting plasma values of FVII protein, FVII:c, FVIIa, F1+2, or TFPI.
Conclusion
A background diet rich in olive oil may attenuate the acute procoagulant effects of fatty meals, which might contribute to the low incidence of IHD in Mediterranean areas.
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