Consumption of reduced-fat products, haemostatic parameters and oral glucose tolerance test
te Velthuis - Wierik, E.J.M.
van den Berg, H.
Centraal Instituut voor Voedingsonderzoek TNO
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.
To reference this document use:
blood clotting factor 7
plasminogen activator inhibitor 1
tissue plasminogen activator
coronary artery disease
glucose blood level
insulin blood level
major clinical study
oral glucose tolerance test
Fibrinolysis, 10 (3), 159-166