POSTPRANDIAL COAGULATION-FACTOR-VII ACTIVITY - THE EFFECT OF MONOUNSATURATED FATTY-ACIDS

The present study investigated the effect of monounsaturated fatty aci ds (MUFA) on postprandial coagulation factor VII activity. Fifteen hea lthy male volunteers consumed three meals containing equal amounts (40 g) of fat, but providing different proportions of MUFA (12, 17 and 24 % energy) in random order. Fasting and postprandial blood samples wer e drawn every hour for 9h. The magnitude of the postprandial triacylgl ycerolaemic response and the postprandial plasma nonesterified fatty a cid (NEFA) concentrations were not significantly different following t he three meals. Coagulation factor VII was activated during postprandi al triacylglycerolaemia but the area under the curve of postprandial c oagulation factor VII activity was not significantly different followi ng the three meals. Regression analysis showed that fasting factor VII activity was the single most important factor affecting postprandial factor Vn. activity, irrespective of plasma lipid concentrations and m eal fat composition. Peak postprandial factor VII activity was attaine d significantly earlier following the high-MUFA meal compared with the low-MUFA meal (6.33 (so 2.16)h, 3.60 (SD 1.81)h respectively; P=0.016 ). Regression analysis showed that meal MUFA content was the primary d eterminant of time to peak postprandial factor VII activity. Although the magnitude of postprandial coagulation factor VII activity was not affected by meal MUFA content, peak postprandial factor VII activity o ccurred earlier and fasting activity levels were quickly restored foll owing the high-MUFA meal. A short-lived increase in factor VII activit y may be more beneficial than a prolonged thrombotic response.