POSITIVE ASSOCIATION BETWEEN SELF-REPORTED FATTY FOOD-CONSUMPTION ANDFACTOR-VII COAGULANT ACTIVITY, A RISK FACTOR FOR CORONARY HEART-DISEASE, IN 4246 MIDDLE-AGED MEN

Raised levels of factor VII coagulant activity (VII(c)) have been repo rted to increase the incidence of CHD. Preliminary evidence from obser vational and experimental studies suggests that dietary fat intake is positively associated with VII(c). We explored this further in 4,246 m en aged 45-69, who were found to be free of major CHD when screened fo r a primary prevention trial of antithrombotic medication. All men wer e asked about their consumption of fatty foods and changes in consumpt ion in the last month. In the 9% of men who reported avoidance of fatt y foods in the month before interview, age adjusted VII(c) was 7.8% of standard (95% CI 5.1-10.6%) lower than in the remainder. Serum choles terol and body mass index (BMI) were also significantly lower. The ext ent to which fat consumed in the past month had deviated from usual in take was significantly and positively related with VII(c), serum chole sterol and BMI. Thus, the VII, difference between those eating much le ss fatty food than usual and those eating much more than usual was 11% of standard, with those eating their usual amount having an intermedi ate level. This study adds to the evidence that dietary fat intake inf luences VII(c) and coagulability. The effect is rapid, so that much of the benefit of dietary fat reduction on thrombogenic risk in CHD is l ikely to occur within a short time. Thus, the results reinforce the va lue of a low fat diet, even in individuals with advanced atheroma, in whom dietary intervention has sometimes been considered unlikely to be effective.