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THE EFFECTS OF DIET ON THE BLOOD COAGULATION RESPONSE TO ALIMENTARY LIPÆMIA IN HEALTHY AND ATHEROSCLEROTIC MEN
Author(s) -
GOLDRICK R. B.
Publication year - 1960
Publication title -
australasian annals of medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.596
H-Index - 70
eISSN - 1445-5994
pISSN - 0571-9283
DOI - 10.1111/imj.1960.9.2.122
Subject(s) - medicine , meal , ingestion , endocrinology , clotting time , blood lipids , cholesterol , coagulation , whole blood
Summary The response of blood clotting to a standard meal of fat was measured in nine healthy young men and in to atherosclerotic older men when the serum lipids in the fasting state were maintained at their usual levels, and after they had been lowered by dietary manipulations. Ingestion of the test meal was followed by an acceleration of clotting in the “Stypven” test and the whole‐blood clotting time (W.B.C.T.), a rise in plasma turbidity, and increases in the concentrations of serum total esterified fatty acids and serum phospholipids. There was no change in the serum cholesterol level. Lowering of the fasting serum lipid levels had no effect on the “Stypven” response in any of the subjects, and had no effect on the response of the W.B.C.T. to the test meal in the healthy controls. However, both the fasting and post‐prandial W.B.C.T. in the atherosclerotic subjects were longer when the serum lipid levels were low. The presence or absence of atherosclerosis was without effect on the response of the “Stypven” test or the W.B.C.T. to alimentary lipæmia, except that lowering of the fasting lipid levels produced a longer post‐prandial W.B.C.T. in the atherosclerotic subjects. There were statistically significant associations between blood clotting and the serum lipid levels and plasma turbidity. In healthy subjects, acceleration of clotting in the “Stypven” test was associated with a rise in plasma turbidity and serum total fatty acid levels, while the W.B.C.T. became shorter as the serum phospholipid levels rose. There was no significant relationship between the two clotting tests. On the other hand, in the atherosclerotics the W.B.C.T. varied with the “Stypven” time, and clotting in both tests was accelerated as the concentrations of particulate and non‐particulate fat increased. It was observed that the longer the W.B.C.T. in the fasting state and the lower the fasting serum lipid levels, the greater was the response of clotting in this test to the fat meal.