Both fish oil and olive oil lowered plasma fibrinogen in women with high baseline fibrinogen levels
Oosthuizen W, Vorster HH, Jerling JC, Barnard HC, Smuts CM, Silvis N, Kruger A, Venter CS
Thrombosis and haemostasis · 36 citas
Etiquetas de revisión
Financiación 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
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 1994-01-01 · Thromb Haemost · vol. 72 · número 04 · págs. 557–562
- Editorial
- Thieme Medical Publishers (Germany)
- Citado
- 68 citas · más que el 95% de estudios similares · 4.7× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 0 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Blood properties and coagulation · Edible Oils Quality and Analysis
- Palabras clave
- fish oil, olive oil, fibrinogen, plasminogen activator inhibitor-1, triglycerides, coagulation factors, fibrinolysis, sex differences, cardiovascular risk markers, dietary fatty acids, vitamin E
- MeSH
- humans, cardiovascular diseases, fatty acids, triglycerides, fish oils, plant oils, vitamins, fibrinogen, blood coagulation factors, capsules, body mass index, administration, oral, risk factors, cross-over studies, double-blind method, life style, sex factors, adult, female, male, olive oil
8 autores
- W. Oosthuizen🇿🇦North-West University
- H H Vorster🇿🇦North-West University
- Johann C. Jerling🇿🇦North-West University
- Hendrik C. Barnard🇿🇦University of the Free State
- Cornelius Mattheus Smuts🇿🇦Tygerberg Hospital
- N Silvis🇿🇦North-West University
- Ankebé Kruger🇿🇦North-West University
- C S Venter🇿🇦North-West University
Resumen
El texto original del estudio, en el idioma en que se publicó.
This double-blind, cross-over study with olive oil as placebo, examined the effect of a daily dosage of 6 g fish oil on cardiovascular risk markers of 20 healthy young volunteers (10 men, 10 women). Serum lipids and lipoproteins, and plasma coagulation and fibrinolytic enzymes, including fibrinogen concentrations and plasminogen activator inhibitor-1 (PAI-1) activity were measured at baseline and after 6-week supplementation of either fish or olive oil. The results showed that fish oil had an independent lowering effect on triglycerides and coagulation factors Vc and VIIc. Both fish and olive oil significantly raised PAI-1 levels and lowered plasma factor Xc and fibrinogen levels in the women, who had higher initial levels than the men. Mean fibrinogen levels of the women were lowered from 3.23 +/- 0.98 to 2.64 +/- 0.55 g/l and from 3.19 +/- 0.72 to 2.66 +/- 0.49 g/l by fish and olive oil respectively. This study raises the question whether a particular fatty acid or group of fatty acids, or another constituent of the oil such as vitamin E may be responsible for the fibrinogen lowering effect.
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