Consumption of reduced-fat products, haemostatic parameters and oral glucose tolerance test
article
A high fat intake has been associated with the high prevalence of coronary heart disease (CHD) in most Western countries. Consumption of reduced-fat products might reduce fat intake and beneficially affect markers of CHD risk. Therefore, the effects of 6 months of realistic consumption of reduced-fat products on energy and fat intake, concentrations of Factor VII, PAI-1 antigen and fibrinogen as well as t-PA activity were investigated. In addition, an oral glucose tolerance test was performed to study the effects on insulin sensitivity, in relation to haemostatic factors. Participants (n=76) were healthy, non-obese men and women. The reduced-fat group (n=40) had a significantly lower energy intake as well as a lower percentage of energy derived from fat than the control group (n=36), who received the full- fat equivalents. However, this did not result in differences in the haemostatic parameters measured, or in altered insulin sensitivity. It is concluded that consumption of reduced-fat products does not decrease, nor increase, CHD risk through improvement of the risk markers Factor VII, fibrinogen, PAI-1 antigen, t-PA activity and insulin sensitivity in healthy non-obese subjects.
Topics
Blood clotting factor 7Fatty acidFibrinogenGlucoseInsulinPlasminogen activator inhibitor 1Tissue plasminogen activatorAdultControlled studyCoronary artery diseaseCoronary riskDietary intakeFat intakeFemaleFibrinolysisGlucose blood levelHematological parametersHemostasisHumanInsulin blood levelInsulin sensitivityMajor clinical studyMaleOral glucose tolerance testPrevalencePriority journal
TNO Identifier
233420
ISSN
02689499
Source
Fibrinolysis, 10(3), pp. 159-166.
Pages
159-166
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