Ratio of oleic to palmitic acid is a dietary determinant of thrombogenic and fibrinolytic factors during the postprandial state in men

• Published in: The American journal of clinical nutrition 2006-08, Vol.84 (2), p.342-349
• Main Authors: PACHECO, Yolanda M, BERMUDE, Beatriz, LOPEZ, Sergio, ABIA, Rocio, VILLAR, José, MURIANA, Francisco J. G
• Format: Article
• Language: English
• Subjects: Adult; Area Under Curve; Biological and medical sciences; Cardiovascular Diseases - blood; Cardiovascular Diseases - prevention & control; Correlation analysis; Cross-Over Studies; Diet; Dietary Fats - administration & dosage; Dietary Fats - metabolism; Dietary Fats, Unsaturated - administration & dosage; Dietary Fats, Unsaturated - metabolism; Enzyme Inhibitors; Fatty acids; Feeding. Feeding behavior; Fibrinogen - metabolism; Fundamental and applied biological sciences. Psychology; Humans; Male; Men; Oleic Acid - administration & dosage; Oleic Acid - metabolism; Palmitic Acid - administration & dosage; Palmitic Acid - metabolism; Plasminogen Activator Inhibitor 1 - metabolism; Plasminogen Activators - metabolism; Postprandial Period; Risk Factors; Thromboplastin - metabolism; Thrombosis - blood; Thrombosis - prevention & control; Triglycerides - blood; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0002-9165; 1938-3207
• DOI: 10.1093/ajcn/84.2.342

The nature of dietary fats affects the postprandial activation of the hemostatic system. We investigated whether the ratio of oleic to palmitic acid [and that of monounsaturated to saturated fatty acids (MUFA:SFA)] in the diet affects postprandial concentrations of triacylglycerols, tissue factor (TF), fibrinogen, tissue-type plasminogen activator (t-PA), and plasminogen activator inhibitor 1 (PAI-1). We studied the effects of diets enriched in olive oil (ROO), high-palmitic sunflower oil (HPSO), butter, or a mixture of vegetable and fish oils (VEFO) on circulating concentrations of the aforementioned factors in 14 healthy men. The fats had ratios of oleic to palmitic acid (MUFA:SFA) of 6.83 (5.43), 2.36 (2.42), 0.82 (0.48), and 13.81 (7.08). The largest and longest-lasting postprandial changes in plasma triacylglycerol concentrations were found with the butter-based diet (all P < 0.05). No correlation was observed between the net incremental area under the curve (netAUC) for triacylglycerol and the ratio of oleic to palmitic acid (or MUFA:SFA) in the dietary fats. The netAUCs for TF and PAI-1, however, were inversely related to the ratio of oleic to palmitic acid (and MUFA:SFA) in ROO, HPSO, butter, and VEFO. Similar results were found for the fibrinogen netAUC when VEFO was omitted from the analysis. The netAUC for t-PA was inversely correlated with postprandial concentrations of triacylglycerol. Postprandial concentrations of TF, fibrinogen, and PAI-1 are associated with the ratio of oleic to palmitic acid (MUFA:SFA) in dietary fats. The postprandial t-PA response is related to postprandial concentrations of triacylglycerol.