The effects of structurally defined triglycerides of differing fatty acid composition on postprandial haemostasis in young, healthy men

The aim of this study was to investigate whether a number of key haemostati c factors were altered when healthy young individuals were challenged with a fat load of physiological size contained within a meal composed of normal ingredients and whether this response was modified when the fatty acid com position of the meal was altered radically. Eight healthy male volunteers e ach randomly consumed four meals which were identical in terms of gross nut ritional content (41% of energy provided as fat, 17% as protein and 42% as carbohydrate) but which differed in fatty acid composition. To reduce the p ossible influence of fatty acid position within the triglyceride molecule o n lipid absorption and subsequent metabolic effects, the structural integri ty of 91% of fat (test triglycerides such as 1,3 distearoyl-2-oleoyl glycer ol (S-O-S), trioleine (O-O-O), and 1,3 dilinoleoyl-2-oleoyl glycerol, (L-O- L)) in the meals was controlled so that the principal fatty acid in the sn- 2 position was oleic acid (18:ln-9). Meals rich in either a test triglyceri de or a control oil provided 44 +/- 6 g of fat. No significant alterations from fasted values of elevated plasma factor VII coagulant activity (FVIIc) or F1+2 were observed. FVIIa varied significantly over the postprandial ti me course; however, when expressed as a percentage of the fasting value, th e FVIIa responses to O-O-O and L-O-L differed significantly but this was no t evident when the absolute values were analysed. Similarly, no difference in plasma fibrinopeptide A (FPA) concentrations were evident. After all fou r meals, chylomicron contained proportionately more palmitic acid and gener ally less oleic acid than the ingested lipids. This study clearly demonstra tes that postprandial haemostatic responses of young healthy individuals to a physiological fat load are minimal, (irrespective of triglyceride struct ure). (C) 1999 Elsevier Science Ireland Ltd. All rights reserved.