Blood Coagulation Changes in Rats Fed High Fat Diets

Abstract

High fat diets were given ad libitum or force-fed to rats. The incidence of thrombosis in animals fed a cow butter diet was higher than in those fed a cocoa butter diet. No thrombosis was found in rats fed a diet containing peanut oil. Coagulation studies performed at weekly intervals on blood samples obtained from a tail vein of rats fed the diets ad libitum showed that there was a gradual but marked increase in the levels of Factors II, VII, and X of animals fed a diet containing cow or cocoa butter, but not one containing peanut oil. Several weeks prior to death, however, the level of all coagulation factors, including Factors I and V, fell. A significant prolongation of the values for the partial thromboplastin time was found in animals killed at the time when levels of plasma coagulation factors decreased. The pattern of changes in concentration of plasma coagulation factors was similar in the groups of animals dying with proven thrombosis and in those in which thrombosis was not found. All rats force-fed the above two diets died within two weeks, showing a marked fall in all coagulation factors and no thrombosis. Weight loss was more pronounced in the groups of animals fed the diet containing cow butter and cocoa butter than in animals fed Purina chow. Autopsy findings were: intra-ventricular thrombi with myocardial infarction, lung hemorrhage, pneumonia, and rarely jaundice. No cause of death other than inanition was discernible in some of the animals. Marked fatty infiltration of the liver was a feature of all animals autopsied.

Dietary Fats and Experimental (Cardiac and Venous) Thrombosis

“…In hyperlipemic rats, the activity of several plasmatic clotting factors has been shown to be increased [7,10]. Although the diet used in our studies in rats is not identical to these employed by earlier workers, similar changes can probably be observed in our hyperlipemic rats.…”

The Levels of the Plasma Coagulation Factors in the Post-Operative Period

“…Experimentally there is additional evidence selggesting ;t relationship betw een elevated plasma coagulation factor levels and thrombosis. Rats fed diets which produce venous and arterial thrombosis develop a striking increase in the levels of the plasma coagulation factors (11,12,13). Although there is adequate evidence of an increase in the levels of the plasma coagulation factors in conditions known to be associated with a high incidence of venous thrombosis, the question of a causal relationship is problematic.…”

The Influence of Dietary Fats on Plasma and Platelet Lipids and ADP Induced Platelet Thrombosis in the Rat

“…A relationship between a high dietary intake of fat and an increased tendency to thrombosis has been suggested by clinical as well as by experimental studies (Howard & Gresham 1964, Begg 1964. The mechanism by which dietary fats influence thrombosis is not completely understood although increased clotting activity as well as inhibition of the fibrinolytic activity have been associated with a high intake of saturated fat , Merskey et al 1960Lee et al 1964, Fisher et al 1963.…”