Effect of high-fibre diet on haemostatic variables in diabetes.

Simpson, H.C.R.; Mann, Jim; Chakrabarti, Ranjan; Imeson, John; Stirling, Yvonne; Tozer, Mónica Fuster; Woolf, Linda; Meade, T W

doi:10.1136/bmj.284.6329.1608

Cited by 42 publications

(12 citation statements)

References 4 publications

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“…An average plasma FVIIc decline of 24% was observed. Others reported similar results when non-insulin dependent diabetics or hypertriglyceridemic patients were treated with low-fat high-®ber diets for periods of 6±24 weeks (Simpson et al, 1982, Skartlien et al, 1989, Jennings et al, 1991. In 1986, it was reported that FVIIc is also in¯uenced by diet in healthy subjects (Miller et al, 1986).…”

Section: Diet and Fasting Fviisupporting

confidence: 57%

Diet and blood coagulation factor VII—a key protein in arterial thrombosis

Marckmann¹,

Jespersen

1998

Eur J Clin Nutr

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Section: Diet and Fasting Fviisupporting

confidence: 57%

Diet and blood coagulation factor VII—a key protein in arterial thrombosis

Marckmann¹,

Jespersen

1998

Eur J Clin Nutr

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“…In general, an inverse association between ®ber intake and FVIIc has been reported (Simpson et al, 1982;Marckmann et al, 1993b). An extremely high-®ber diet (95 g ®beraday), mainly from leguminous vegetables, caused a signi®cant decrease in FVIIc, but not in ®brino-gen, in diabetic subjects (Simpson et al, 1982). A study on the acute effects of ®ber however, indicated, no effect on FVII levels of meals varying in ®ber content (2±4 gaMJ; Marckmann et al, 1993a.…”

Section: Discussionmentioning

confidence: 99%

Similar responses in hemostatic factors after consumption of wholemeal rye bread and low-fiber wheat bread

et al. 2000

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Objective: Both epidemiological and experimental evidence suggests a protective effect of dietary ®ber against disease, such as cancer and cardiovascular disease. The effects of ®ber on lipoproteins are modest, indicating that other mechanisms may be involved. As the hemostatic effects of different types of ®ber are poorly known, we compared the effects of wholemeal rye bread and low-®ber wheat bread on factors related to coagulation, ®brinolysis and platelet function. Design: Subjects consumed rye and wheat bread as part of their habitual diet in a cross-over manner for 4 weeks, with a 4 week washout period between the diet periods. Subjects: Forty healthy subjects (18 men, 22 women), aged 43 AE 2 y. Results: Mean daily intake of ®ber during the rye bread period was 31 g for men and 26 g for women, while the respective ®gures for the wheat bread period were 15 g and 12 g. However, no signi®cant differences between the two periods were seen in factor VII coagulant activity (FVIIc), ®brinogen, prothrombin fragments 1 2 (F1 2), tissue plasminogen activator (tPA) plasminogen activator inhibitor 1 (PAI-1) or 2,3,-dinor-thromboxane B 2 . Fibrin degradation products, D-dimers, were slightly lower after the wheat period (P 0.046). Conclusions:The results indicate that wheat and rye bread do not differ in their effects on coagulation, ®brinolysis or platelet function.

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“…Improvements of coagulation and platelet function have been noted in type II diabetes with improved glycaemic control due to a high-fibre diet [34], sulphonylurea therapy [4,35] and insulin therapy in patients with mild carbohydrate intolerance without gly cosuria [22], In our patients with more se vere carbohydrate intolerance no significant change in glycaemic control was noted fol lowing the introduction of a once-daily insu lin regimen and it is not surprising, there fore, that no alterations in the concentra tions of factor VIII, AT III or the platelet assays were noted.…”

Section: Discussionmentioning

confidence: 99%

Effect of Insulin Therapy on Coagulation and Platelet Function in Type II (Non-Insulin-Dependent) Diabetes mellitus

Small¹,

Jacobstein²,

Lowe³

et al. 1986

Pathophysiol Haemos Thromb

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Twenty type II (non-insulin-dependent) poorly controlled diabetics had tests of coagulation and platelet function performed while receiving high-dose sulphonylurea therapy and at 1 and 3 months following their conversion to insulin. Although no overall change in glycaemic control (assessed by glycosylated haemoglobin) was noted, a reduction in thrombin generation was observed, as judged by a significant fall in fibrinopeptide A concentrations. No changes in factor VIII coagulant activity (VIII:C), factor VIII-related antigen or antithrombin III were found. Glycosylated haemoglobin concentrations showed significant correlations with antithrombin III and factor VIII:C, suggesting that improved glycaemic control might lead to an improvement of antithrombin III function and lower factor VIIl·C concentrations. No changes in platelet function were detected. The introduction of an insulin regimen that improves glycaemic control might lead to a reversal of the ‘hypercoagulable state’ found in type II diabetes.

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Effect of high-fibre diet on haemostatic variables in diabetes.

Cited by 42 publications

References 4 publications

Diet and blood coagulation factor VII—a key protein in arterial thrombosis

Diet and blood coagulation factor VII—a key protein in arterial thrombosis

Similar responses in hemostatic factors after consumption of wholemeal rye bread and low-fiber wheat bread

Effect of Insulin Therapy on Coagulation and Platelet Function in Type II (Non-Insulin-Dependent) Diabetes mellitus

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