Plasma coagulation factor VII activity and its corrlates in healthy men

Objective: The aim of this study was to investigate the plasma coagulation factor VII activity and its correlates in healthy Australian men.
Design: Cross-sectional study.
Setting: Free living subjects.
Subjects: A total of 139 healthy Australian males aged 20–55 y with widely varying intakes of individual fatty acids.
Outcome measures: The concentration of phospholipid fatty acids and the parameters of biochemistry were analysed by standard methods. Citrated plasma factor VII activity was measured by using the ACL 200 system with commercially available kits.
Results: In the stepwise multiple regression, controlled for age, body mass index and dietary groups, the two most important variables of factor VII activity were selected in the forward entry model with R2¼0.474 and Po0.0001 from 19 independent variables, which were significantly correlated with plasma factor VII activity in age-adjusted bivariate analysis where significance was considered at Po0.01. Plasma factor VII activity was strongly negatively correlated with prothrombin time (PT) (Std. Coeff. -0.550), and significantly positively correlated with plasma phospholipid (PL) stearic acid (Std. Coeff. 0.285).
Conclusions: Increased factor VII activity was associated with shortening of PT. All types of fatty-acid concentrations of PLs were
significantly positively correlated with factor VII activity; however, stearic acid was more potent than other fatty acids in healthy Australian men.
Sponsorship: Meat Research Corporation of Australia.

A stearic acid-rich diet improves thrombogenic and atherogenic risk factor profiles in healthy males

Objective: To determine whether healthy males who consumed increased amounts of dietary stearic acid compared with increased dietary palmitic acid exhibited any changes in their platelet aggregability, platelet fatty acid profiles, platelet morphology, or haemostatic factors.

Design: A randomized cross-over dietary intervention.

Subjects and interventions: Thirteen free-living healthy males consumed two experimental diets for 4 weeks with a 7 week washout between the two dietary periods. The diets consisted of ~30% of energy as fat (66% of which was the treatment fat) providing ~6.6% of energy as stearic acid (diet S) or ~7.8% of energy as palmitic acid (diet P). On days 0 and 28 of each dietary period, blood samples were collected and anthropometric and physiological measurements were recorded.

Results: Stearic acid was increased significantly in platelet phospholipids on diet S (by 22%), while on diet P palmitic acid levels in platelet phospholipids also increased significantly (8%). Mean platelet volume, coagulation factor FVII activity and plasma lipid concentrations were significantly decreased on diet S, while platelet aggregation was significantly increased on diet P.

Conclusion: Results from this study indicate that stearic acid (19 g/day) in the diet has beneficial effects on thrombogenic and atherogenic risk factors in males. The food industry might wish to consider the enrichment of foods with stearic acid in place of palmitic acid and trans fatty acids.