Tholstrup T, Andreasen K, Sanström B
Research Department of Human Nutrition, Royal Veterinary and Agricultural University, Copenhagen, Denmark.
Am J Clin Nutr. 1996 Aug;64(2):168-76. doi: 10.1093/ajcn/64.2.168.
Suggestions have been made that saturated fatty acids with 12-18 carbon atoms, stearic acid (18:0) in particular, are prothrombogenic. These suggestions are based mainly on in vitro measurements. In the present study the effect of dietary fats high in stearic or myristic acid (14:0) on plasma triacylglycerol concentrations and key variables of blood aggregation (in vitro and in vivo), coagulation, and fibrinolysis was studied over 24 h in 10 healthy young men. For each dietary fat, two identical high-fat test meals were served: one in the morning (0 h) and one 8 h later, and blood samples were collected at 0, 2, 4, 6, 8, and 24 h. Both fats decreased platelet aggregation compared with fasting values. Stearic fat resulted in a tendency toward lower activity of plasminogen activator inhibitor 1 (PAI-1) than did myristic fat (P < 0.08). PAI-1 was also lower 24 h after consumption of either fat than initially (P < 0.05). Stearic fat, but not myristic fat, tended to cause some increase in factor VII coagulant activity and beta-thromboglobulin after 4 h. In conclusion, an acute prothrombotic effect of fats high in myristic and stearic acid was not confirmed.
有人提出，含有12 - 18个碳原子的饱和脂肪酸，尤其是硬脂酸（18:0），具有促血栓形成作用。这些观点主要基于体外测量结果。在本研究中，对10名健康年轻男性进行了24小时的研究，观察富含硬脂酸或肉豆蔻酸（14:0）的膳食脂肪对血浆三酰甘油浓度以及血液凝集（体外和体内）、凝血和纤维蛋白溶解的关键变量的影响。对于每种膳食脂肪，提供了两份相同的高脂肪测试餐：一份在早晨（0小时），另一份在8小时后，在0、2、4、6、8和24小时采集血样。与空腹值相比，两种脂肪均降低了血小板聚集。与肉豆蔻酸脂肪相比，硬脂酸脂肪使纤溶酶原激活物抑制剂1（PAI - 1）的活性有降低趋势（P < 0.08）。食用任何一种脂肪24小时后，PAI - 1也比最初降低（P < 0.05）。4小时后，硬脂酸脂肪（而非肉豆蔻酸脂肪）倾向于使因子VII凝血活性和β - 血小板球蛋白有所增加。总之，未证实富含肉豆蔻酸和硬脂酸的脂肪具有急性促血栓形成作用。
