Larsen L F, Jespersen J, Marckmann P
Research Department of Human Nutrition and Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark.
Am J Clin Nutr. 1999 Dec;70(6):976-82. doi: 10.1093/ajcn/70.6.976.
The incidence of ischemic heart disease (IHD) in Crete was lower 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.
We compared the effects of virgin olive oil with those of rapeseed and sunflower oils on blood coagulation factor VII (FVII), a key factor in thrombogenesis.
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 of each period, participants consumed standardized high-fat meals (42% of energy as fat). Fasting and nonfasting blood samples were collected after each period.
Mean (+/-SEM) nonfasting peak concentrations of activated FVII (FVIIa) 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 peak concentrations than did rapeseed oil (mean difference: 8.6 U/L, a 15% reduction; 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) concentrations, or with respect to fasting plasma values of FVII protein, FVII:c, FVIIa, F1+2, or TFPI.
A background diet rich in olive oil may attenuate the acute procoagulant effects of fatty meals, which might contribute to the low incidence of IHD in Mediterranean areas.
基于七国研究中参与者的血脂浓度，克里特岛缺血性心脏病（IHD）的发病率低于预期。高橄榄油摄入量对血栓形成的有利影响可能促成了这一发现。
我们比较了初榨橄榄油与菜籽油和葵花籽油对凝血因子VII（FVII）（血栓形成的关键因子）的影响。
在一项随机且严格对照的交叉研究中，18名健康年轻男性食用富含5 g/MJ（占总能量的19%）橄榄油、葵花籽油或菜籽油的饮食，为期3周。在每个阶段的最后一天，参与者食用标准化高脂肪餐（脂肪占能量的42%）。每个阶段后采集空腹和非空腹血样。
食用橄榄油后，活化FVII（FVIIa）的非空腹峰值浓度平均（±SEM）比食用葵花籽油后低11.3±5.1 U/L，降低了18%（P<0.05）。橄榄油引起的FVIIa峰值浓度也往往低于菜籽油（平均差异：8.6 U/L，降低15%；P = 0.09）。在非空腹因子VII凝血活性（FVII:c）、凝血酶原片段1+2（F1+2）和组织因子途径抑制剂（TFPI）浓度方面，以及在FVII蛋白、FVII:c、FVIIa、F1+2或TFPI的空腹血浆值方面，各饮食之间无显著差异。
富含橄榄油的背景饮食可能会减弱高脂肪餐的急性促凝血作用，这可能是地中海地区IHD发病率低的原因之一。
