Dietary fatty acids and the haemostatic system

Miller, George

doi:10.1016/j.atherosclerosis.2004.10.010

Cited by 38 publications

(28 citation statements)

References 124 publications

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“…13 Our hypothesis of a relationship between diet and VTE is also consistent with results from several randomized clinical trials and feeding studies demonstrating lower levels of putative risk factors for VTE with dietary intervention. [5][6][7][8][35][36][37][38][39][40] Our findings provide evidence that a diet including abundant plant food and fish and little meat is associated with lower risk of incident VTE. Potential prevention strategies for VTE may include eating a healthy diet consistent with the US Department of Agriculture Dietary Guidelines for Americans.…”

Section: Steffen Et Al Dietary Intake and Risk Of Vte 191mentioning

confidence: 55%

“…33 Elevated FVIIc, FVIIIc, and vWF, which are related to increased risk of VTE incidence, 3,34 and elevated FVIIIc, which is related to recurrence, 34 may be influenced by dietary intake. 7,8,[35][36][37][38][39][40] In a randomized clinical trial comparing the effectiveness of a Mediterranean-type diet, a diet rich in olive oil, fish, and fruit and vegetables, with a high-saturated-fat diet in lowering hemostatic factors, levels of FVIIc and FVIIIc were reduced in men consuming the Mediterranean-type diet but not in those consuming the high-saturated-fat diet. 7 Plasma vWF was significantly reduced in men with atherosclerosis who consumed a lipid-lowering diet (low in total, saturated, and monounsaturated fat but high in polyunsaturated fat) compared with men who had been following their normal diet for 3 years.…”

Section: Steffen Et Al Dietary Intake and Risk Of Vte 191mentioning

confidence: 99%

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Greater Fish, Fruit, and Vegetable Intakes Are Related to Lower Incidence of Venous Thromboembolism

et al. 2007

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Background-Little is known about the role of dietary intake in the development of deep vein thrombosis or pulmonary embolus (venous thromboembolism [VTE]). Homocysteine, factor VIII, and von Willebrand factor levels, risk factors for VTE, are influenced by dietary intake. We tested the hypothesis that foods rich in B vitamins and -3 fatty acids are negatively associated and meat intake is positively associated with incidence of VTE. Methods and Results-In a prospective study over 12 years, 14 962 middle-aged adults participating in the Atherosclerosis Risk in Communities study were followed up for incident VTE. All hospitalizations were identified, and 196 VTEs were validated by chart review. A food frequency questionnaire assessed dietary intake at baseline and year 6. In separate proportional hazards regression analyses, risk of developing VTE was computed across quintiles of selected nutrients, major food groups, and the Western diet pattern, with adjustment for demographic and lifestyle factors, body mass index, and diabetes. Hazard ratios and 95% confidence intervals of VTE incidence across quintiles of fruit and vegetable intake were 1.0 (reference), 0.73 (0.48 to 1.11), 0.57 (0.37 to 0.90), 0.47 (0.29 to 0.77), and 0.59 (0.36 to 0.99) (P trend ϭ0.03). Eating fish 1 or more times per week was associated with 30% to 45% lower incidence of VTE for quintiles 2 to 5 compared with quintile 1, suggestive of a threshold effect. Hazard ratios of VTE across quintiles of red and processed meat intake were 1.

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Section: Steffen Et Al Dietary Intake and Risk Of Vte 191mentioning

confidence: 55%

Section: Steffen Et Al Dietary Intake and Risk Of Vte 191mentioning

confidence: 99%

Greater Fish, Fruit, and Vegetable Intakes Are Related to Lower Incidence of Venous Thromboembolism

et al. 2007

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“…results. The activity of the fibrinolytic factor PAI-1, for example, did either not change or even increased after EPA/DHA supplementation (Hornstra, 2001;Miller, 2005). In view of these contrasting findings, Hansen et al (2000) therefore pooled data obtained from 17 studies which provided n-3 fatty acids in doses varying from 1.6 to 9.0 g/ day.…”

Section: Discussionmentioning

confidence: 99%

Effects of alpha-linolenic acid versus those of EPA/DHA on cardiovascular risk markers in healthy elderly subjects

Goyens

Mensink

2006

Eur J Clin Nutr

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Objective: To compare the effects of alpha-linolenic acid (ALA, C18:3n-3) to those of eicosapentaenoic acid (EPA, C20:5n-3) plus docosahexaenoic acid (DHA, C22:6n-3) on cardiovascular risk markers in healthy elderly subjects. Design: A randomized double-blind nutritional intervention study. Setting: Department of Human Biology, Maastricht University, the Netherlands. Subjects: Thirty-seven mildly hypercholesterolemic subjects, 14 men and 23 women aged between 60 and 78 years. Interventions: During a run-in period of 3 weeks, subjects consumed an oleic acid-rich diet. The following 6 weeks, 10 subjects remained on the control diet, 13 subjects consumed an ALA-rich diet (6.8 g/day) and 14 subjects an EPA/DHA-rich diet (1.05 g EPA/day þ 0.55 g DHA/day). Results: Both n-3 fatty acid diets did not change concentrations of total-cholesterol, LDL-cholesterol, HDL-cholesterol, triacylglycerol and apoA-1 when compared with the oleic acid-rich diet. However, after the EPA/DHA-rich diet, LDL-cholesterol increased by 0.39 mmol/l (P ¼ 0.0323, 95% CI (0.030, 0.780 mmol/l)) when compared with the ALA-rich diet. Intake of EPA/ DHA also increased apoB concentrations by 14 mg/dl (P ¼ 0.0031, 95% CI (4, 23 mg/dl)) and 12 mg/dl (P ¼ 0.005, 95% CI (3, 21 mg/dl)) versus the oleic acid and ALA-rich diet, respectively. Except for an EPA/DHA-induced increase in tissue factor pathway inhibitor (TFPI) of 14.6% (P ¼ 0.0184 versus ALA diet, 95% CI (1.5, 18.3%)), changes in markers of hemostasis and endothelial integrity did not reach statistical significance following consumption of the two n-3 fatty acid diets. Conclusions: In healthy elderly subjects, ALA might affect concentrations of LDL-cholesterol and apoB more favorably than EPA/DHA, whereas EPA/DHA seems to affect TFPI more beneficially.

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“…It was emphasised however that studies were far from consistent. For other factors involved in the coagulation or fibrinolytic pathway, or in platelet aggregation, no consistent patterns have emerged (Miller, 2005;Thijssen and Mensink, 2005).…”

Section: Saturated Fatty Acids (Sfa)mentioning

confidence: 99%

Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol

Publication¹

2010

EFS2

624

263

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This Opinion of the EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA) deals with the setting of Dietary Reference Values (DRVs) for fats. A lower bound of the reference intake range for total fat of 20 energy % (E%) and an upper bound of 35 E% are proposed. Fat intake in infants can gradually be reduced from 40 E% in the 6-12 month period to 35-40 E% in the 2 nd and 3 rd year of life. For specific fatty acids the following is proposed: saturated fatty acid (SFA) and trans fatty acid intake should be as low as possible; not to set any DRV for cis-monounsaturated fatty acids; not to formulate a DRV for the intake of total cispolyunsaturated fatty acids (PUFA); not to set specific values for the n-3/n-6 ratio; to set an Adequate Intake (AI) of 4 E% for linoleic acid (LA); not to set any DRV for arachidonic acid; not to set an UL for total or any of the n-6 PUFA; to set an AI for alpha-linolenic acid (ALA) of 0.5 E%; not to set an UL for ALA; to set an AI of 250 mg for eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA) for adults; to set an AI of 100 mg DHA for infants (>6 months) and young children <24 months; to increase by 100-200 mg preformed DHA in addition to the AI for adults as an adequate supply of n-3 long chain PUFA during pregnancy and lactation; not to set any DRV for conjugated linoleic acid. For cholesterol it was decided not to propose a reference value beside the limitation on the intake of SFA.

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Dietary fatty acids and the haemostatic system

Cited by 38 publications

References 124 publications

Greater Fish, Fruit, and Vegetable Intakes Are Related to Lower Incidence of Venous Thromboembolism

Greater Fish, Fruit, and Vegetable Intakes Are Related to Lower Incidence of Venous Thromboembolism

Effects of alpha-linolenic acid versus those of EPA/DHA on cardiovascular risk markers in healthy elderly subjects

Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol

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