Open AccessPostprandial effects of an oleic acid-rich oil compared with butter on clotting factor VII and fibrinolysis in healthy men
Author(s) -
Francesca R Oakley,
T. A. B. Sanders,
George J. Miller
Publication year - 1998
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.1093/ajcn/68.6.1202
Subject(s) - postprandial , fibrinolysis , chemistry , factor vii , meal , food science , plasminogen activator , fat substitute , medicine , coagulation , insulin
Factor VII coagulant activity (FVII:c) is associated with an increased risk of fatal ischemic heart disease, is correlated with plasma triacylglycerol concentration, and increases after a meal rich in long-chain fatty acids.
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