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Reduced plasminogen activator inhibitor activity in high consumers of fruits, vegetables and root vegetables
Author(s) -
NILSSON T. K.,
SUNDELL I. B.,
HELLSTEN G.,
HALLMANS G.
Publication year - 1990
Publication title -
journal of internal medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.625
H-Index - 160
eISSN - 1365-2796
pISSN - 0954-6820
DOI - 10.1111/j.1365-2796.1990.tb00156.x
Subject(s) - medicine , plasminogen activator inhibitor 1 , plasminogen activator , anthropometry , legume , food science , tissue plasminogen activator , biology , botany
. We studied a cross‐sectional sample of 260 subjects aged 30–60 years, in order to assess the relation between food intake habits and factors of the fibrinolytic system. Plasma samples of tissue plasminogen activator (tPA) antigen, and plasminogen activator inhibitor (PAI‐1) activity were obtained for the assay. The dietary pattern was determined using a food frequency questionnaire, according to which the subjects were grouped as high, low or medium consumers. The subjects who were high consumers of fruit, vegetables, and root vegetables showed the lowest levels of PAI‐1, those who were low consumers had the highest levels, whereas the medium consumers showed intermediate values. The tPA levels did not differ between the three groups, and there were no significant differences in other variables that covaried with PAI‐1 levels, such as age, anthropometric variables, or serum lipid levels, which could confound the PAI‐1/food pattern relationship. The data, which show that a frequent intake of fruit, vegetables, and root vegetables — foodstuffs rich in vitamin C and fibre — is associated with lower PAI‐1 levels, are consistent with increased activity of the fibrinolytic system and thus a reduced risk of thromboembolic and cardiovascular disease in subjects who exhibit this food intake pattern.