Lf. Larsen et al., Are olive oil diets antithrombotic? Diets enriched with olive, rapeseed, or sunflower oil affect postprandial factor VII differently, AM J CLIN N, 70(6), 1999, pp. 976-982
Background: The incidence of ischemic heart disease (IHD) in Crete was lowe
r than expected on the basis of blood lipid concentrations of participants
in the Seven Countries Study. A favorable effect of a high intake of olive
oil on thrombogenesis may have contributed to this finding.
Objective: We compared the effects of virgin olive oil with those of rapese
ed and sunflower oils on blood coagulation factor VII (FVII), a key factor
in thrombogenesis.
Design: In a randomized and strictly controlled crossover study, 18 healthy
young men consumed diets enriched with 5 g/MJ (19% of total energy) olive
oil, sunflower oil, or rapeseed oil for periods of 3 wk. On the final day o
f each period, participants consumed standardized high-fat meals (42% of en
ergy as fat). Fasting and nonfasting blood samples were collected after eac
h period,
Results: Mean (+/-SEM) nonfasting peak concentrations of activated FVII (FV
IIa) were 11.3 +/- 5.1 U/L lower after olive oil than after sunflower oil,
an 18% reduction (P < 0.05). Olive oil also tended to cause lower FVIIa pea
k concentrations than did rapeseed oil (mean difference: 8.6 U/L, a 15% red
uction; P = 0.09). There were no significant differences between diets with
respect to nonfasting factor VII coagulant activity (FVII:c), prothrombin
fragment 1+2 (F1+2), and tissue factor pathway inhibitor (TFPI) concentrati
ons, or with respect to fasting plasma values of FVII protein, FVII:c, FVII
a, F1+2, or TFPI.
Conclusion: A background diet rich in olive oil may attenuate the acute pro
coagulant effects of fatty meals, which might contribute to the low inciden
ce of IHD in Mediterranean areas.