EFFECTS OF PARTIALLY HYDROGENATED FISH-OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, AND BUTTER ON HEMOSTATIC VARIABLES IN MEN

We have compared the effects of partially hydrogenated fish oil (PHFO diet), partially hydrogenated soybean oil (PHSO diet), and butterfat ( butter diet) on fibrinolytic and coagulation variables in 31 young men . The three test margarines, which contributed 78% of total fat in the diets, contained 70% butterfat, PHSO, or PHFO, each with 30% of soybe an oil. Far provided approximate to 35% of energy, and the content of trans-fatty acids was 0.9%, 8.5%, and 8.0% of energy in the butter die t, PHSO diet, and PHFO diet, respectively. All diets contained 420 mg cholesterol per 10 megajoules per day. All subjects consumed all three test diets for 3 weeks, in a random order (crossover design). The PHS O diet resulted in higher levels of plasminogen activator inhibitor ty pe 1 antigen and plasminogen activator inhibitor type 1 activity than the two other test diets. Fibrinogen increased on the butter diet comp ared with the PHFO diet. No significant differences in the levels of f actor VII, fibrinopeptide A, D-dimer, tissue plasminogen activator or beta-thromboglobulin were observed between the three test diets. The P HFO and the PHSO diets have previously been shown to result in higher levels of Lp(a) compared with the butter diet. The present findings in dicate that PHSO has unfavorable antifibrinolytic effects relative to PHFO and butter and that butter may be procoagulant relative to PHFO. More controlled dietary studies are needed to assess definitely the im pact of different hydrogenated Eats on risk of coronary heart disease.