Roche H M, Gibney M J
Unit of Nutrition and Dietetics, Trinity Centre for Health Sciences, St James's Hospital, Dublin, Ireland.
Br J Nutr. 1997 Apr;77(4):537-49. doi: 10.1079/bjn19970055.
The present study investigated the effect of monounsaturated fatty acids (MUFA) on postprandial coagulation factor VII activity. Fifteen healthy 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 were drawn every hour for 9 h. The magnitude of the postprandial triacylglycerolaemic response and the postprandial plasma non-esterified fatty acid (NEFA) concentrations were not significantly different following the three meals. Coagulation factor VII was activated during postprandial triacylglycerolaemia but the area under the curve of postprandial coagulation factor VII activity was not significantly different following the three meals. Regression analysis showed that fasting factor VII activity was the single most important factor affecting postprandial factor VII activity, irrespective of plasma lipid concentrations and meal fat composition. Peak postprandial factor VII activity was attained significantly earlier following the high-MUFA meal compared with the low-MUFA meal (6.33 (SD 2.16)h, 3.60 (SD 1.81)h respectively; P = 0.016). Regression analysis showed that meal MUFA content was the primary determinant 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 occurred earlier and fasting activity levels were quickly restored following the high-MUFA meal. A short-lived increase in factor VII activity may be more beneficial than a prolonged thrombotic response.
本研究调查了单不饱和脂肪酸（MUFA）对餐后凝血因子VII活性的影响。15名健康男性志愿者随机食用了三餐，每餐脂肪含量相等（40克），但MUFA的比例不同（占能量的12%、17%和24%）。每小时采集空腹和餐后血样，共采集9小时。三餐后餐后甘油三酯血症反应的幅度和餐后血浆非酯化脂肪酸（NEFA）浓度无显著差异。餐后甘油三酯血症期间凝血因子VII被激活，但三餐后餐后凝血因子VII活性的曲线下面积无显著差异。回归分析表明，空腹时因子VII活性是影响餐后因子VII活性的唯一最重要因素，与血浆脂质浓度和膳食脂肪组成无关。与低MUFA餐相比，高MUFA餐后餐后因子VII活性峰值出现得明显更早（分别为6.33（标准差2.16）小时、3.60（标准差1.81）小时；P = 0.016）。回归分析表明，膳食MUFA含量是餐后因子VII活性达到峰值时间的主要决定因素。虽然餐后凝血因子VII活性的幅度不受膳食MUFA含量的影响，但高MUFA餐后餐后因子VII活性峰值出现得更早，空腹活性水平也能更快恢复。因子VII活性的短暂增加可能比延长的血栓形成反应更有益。
