Elevated FVII levels increase risk of CVD by increasing blood coagulation and thrombus formation. We evaluated the biologic covariation among concurrent changes in TC, TG and FVII levels in subjects fed two cholesterol-lowering diets. Isocaloric experimental diets were fed for 7 wk each to 85 subjects with low HDL-C (<30 pctl). high TG (>70 pctl) and/or high insulin (>70 pctl) levels. Av. Amer. Diet (AAD) Hi MUFA Diet Step 1 Diet Parameter (S:M:P: 17,14.7) (S:M:P:9.21.7%) (S:M:P:9,15.6%) Factor VIIC % 111 ± 2a 108 ± 2b 106 ± 2b TC, mg/dL 200 ± 3a 183 ± 3b 189 ± 3b TG, mg/dL 131 ± 7a 125 ± 6a 140 ± 7b ab Means with different superscripts differ (P<0.01). Changes (Δ) in FVII between the AAD vs Step 1 diet were correlated with ΔTC (r=0.37; p<0.001) and ΔTG (r=0.35; p<0.005). Changes in FVII between the AAD vs Hi MUFA diet also were correlated with ΔTC (r=0.32; p<0.005) and ΔTG (r=0.48; p<0.001). When subjects were stratified by tertile of TC and TG response, the greatest FVII decrease (AAD - Hi MUFA: -6.6%; AAD - Step 1: -6.7%) occurred with the greatest decrease in TC and the smallest ΔTG. In contrast, the smallest FVII decrease (AAD - Hi MUFA: -1.1 %; AAD - Step 1: -2.1%) occurred with a negligible ΔTC and a large TG increase. In summary, the greatest decrease in FVII and, thus, greatest decrease in thrombotic risk was observed in subjects with the most favorable TC and TG responses to cholesterol-lowering diets.
|Original language||English (US)|
|State||Published - Dec 1 1997|
All Science Journal Classification (ASJC) codes
- Molecular Biology