Food Lipids: Chemistry, Nutrition, and Biotechnology

Figure 17 Effects of fat and fiber on the plasma euglobolin fibrinolytic activity relative to
those of a high-fat/low-fiber diet. Healthy individuals consumed a low-fat/high-fiber diet
(28% of energy from fat and 3.3 g/MJ fiber), a high-fat/low-fiber diet (39% of energy from
fat and 2.1–2.3 g/MJ fiber), or a low-fat/low-fiber diet (31% of energy from fat and 2.2 g/
MJ fiber) for 2 weeks [77,78].
were comparable. Their results indicated that plasma euglobulin fibrinolytic capacity
on a high-fat diet (39% of energy from fat) did not change compared with a low-fat
diet (31% of energy). It was concluded that an isolated reduction of total fat content
of the diet does not affect the fibinolytic capacity of the blood but that concomitant
changes in the diet, as for example changes in fatty acid composition or fiber content,
are necessary to provoke changes of fibinolytic factors.
b. Dietary Fatty Acid Composition. Effects of different fatty acid composition
on fibrinolytic capacity have been investigated extensively for fatty acids from fish,
although recently additional data have become available for the effects of other fatty
acids.
High intakes of fish may affect fibrinolytic capacity. Brown and Roberts [83]
studied the effects of a daily consumption of 200 g of lean fish, with or without fish
oil supplement. They observed an apparent enhancement of plasma euglobin fibrinolytic
capacity, which tended to be accentuated with fish oil supplementation. However,
compared with meat diets, diets enriched with fatty fish have also been associated
with an unfavorable increase in PAI-1 activity [82,84]. Increased PAI-1 activity
has also been reported on diets enriched in partially hydrogenated soybean oil compared
with a butterfat diet [85].
Tholsrup and coworkers [86] did not report unfavorable effects of lauric plus
myristic acids or palmitic acid diets relative to stearic acid on euglobulin fibrinolytic
capacity, t-PA or PAI-1 activity. Also myristic acid and palmitic acid diets did not
change these variables as compared with habitual diets [13].
D. Conclusion
Results of platelet aggregation studies are difficult to interpret because of large differences
in the methods used. Lowering dietary fat intake decreases in vitro platelet
Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.