Tholstrup Tine
The Research Department of Human Nutrition, Centre of Advanced Food Research, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark.
Lipids. 2005 Dec;40(12):1229-35. doi: 10.1007/s11745-005-1490-1.
Stearic acid has been claimed to be prothrombotic. Elevated plasma factor VII coagulant activity (FVIIc) may raise the risk of coronary thrombosis in the event of plaque rupture. Fibrinogen, an acute-phase protein, is necessary for normal blood clotting; however, elevated levels of fibrinogen increase the risk of coronary heart disease (CHD). Here I report the results of three controlled, human dietary intervention studies, which used a randomized crossover design to investigate the hemostatic effects of stearic acid-rich test diets in healthy young men. A diet high in stearic acid (shea butter) resulted in a 13% lower fasting plasma FVIIc than a high palmitic acid diet, and was 18% lower than a diet high in myristic and lauric acids (P = 0.001) after 3 wk of intervention. The stearic acid-rich test fat increased plasma fibrinogen concentrations slightly compared with the myristic-lauric acid diet (P < 0.01). When investigating the acute effects of fatty meals, those high in stearic acid (synthesized test fat) resulted in a smaller postprandial increase in FVII than those high in trans and oleic FA, indicating a smaller increase in activated FVII after ingesting stearic acid compared with fats high in monounsaturated FA, probably caused by lower postprandial lipemia. Thus, the present investigations did not find dietary stearic acid to be more thrombogenic, in either fasting effects compared with other long-chain FA, or in acute effects compared with dietary unsaturated FA, including trans monounsaturated FA. The slightly increased effect on fasting plasma fibrinogen may be biologically insignificant, but it should be investigated further.
硬脂酸被认为具有促血栓形成作用。血浆因子VII凝血活性（FVIIc）升高可能会在斑块破裂时增加冠状动脉血栓形成的风险。纤维蛋白原作为一种急性期蛋白，是正常血液凝固所必需的；然而，纤维蛋白原水平升高会增加冠心病（CHD）的风险。在此，我报告三项对照人体饮食干预研究的结果，这些研究采用随机交叉设计来调查富含硬脂酸的试验饮食对健康年轻男性止血作用的影响。与高棕榈酸饮食相比，富含硬脂酸（乳木果油）的饮食使空腹血浆FVIIc降低了13%，在干预3周后，比富含肉豆蔻酸和月桂酸的饮食低18%（P = 0.001）。与肉豆蔻酸 - 月桂酸饮食相比，富含硬脂酸的试验脂肪使血浆纤维蛋白原浓度略有增加（P < 0.01）。在研究脂肪餐的急性影响时，富含硬脂酸（合成试验脂肪）的餐食导致餐后FVII的升高幅度小于富含反式脂肪酸和油酸的餐食，这表明与富含单不饱和脂肪酸的脂肪相比，摄入硬脂酸后活化FVII的增加幅度较小，这可能是由于餐后血脂较低所致。因此，本研究未发现饮食中的硬脂酸在与其他长链脂肪酸相比的空腹效应方面，或与包括反式单不饱和脂肪酸在内的饮食不饱和脂肪酸相比的急性效应方面，具有更强的血栓形成性。对空腹血浆纤维蛋白原的轻微增加作用在生物学上可能无显著意义，但仍应进一步研究。
