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Effect of modified dairy fat on fasting and postprandial haemostatic variables in healthy young men

Published online by Cambridge University Press:  09 March 2007

Tine Tholstrup ,
Peter Marckmann ,
John Hermansen ,
Gunhild Hølmer  and
Brittmarie Sandström
Tine Tholstrup*
Affiliation:
Research Department of Human Nutrition Center of Advanced Food Research, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
Peter Marckmann
Affiliation:
Research Department of Human Nutrition Center of Advanced Food Research, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
John Hermansen
Affiliation:
Department of Product Quality Danish Institute of Animal Science, Foulum, Denmark
Gunhild Hølmer
Affiliation:
Department of Biochemistry and Nutrition Technical University of Denmark, Lyngby, Denmark
Brittmarie Sandström
Affiliation:
Research Department of Human Nutrition Center of Advanced Food Research, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
*
*Corresponding author: Dr Tine Tholstrup, fax +45 3528 2469, email TineTholstrup@fhe.kvl.dk
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Abstract

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It has been suggested that milk fat, due to its content of saturated fatty acids, may have a thrombogenic effect. In the present study the fatty acid profile of milk fat was modified by changing the feeding regimens of cows and the effect on haemostatic variables of a diet containing the modified milk fat (M) was compared with that of a diet containing milk fat of typical Danish composition (D). In the modified fat 16% of the saturated fatty acid (C12–C16) content was replaced mainly by oleic acid. Eighteen subjects were fed on two strictly controlled isoenergetic diets containing 40% energy from total fat (30% energy from the test fats) for periods of 4 weeks in a study with a crossover design. Fasting samples were taken in the last week of each study period. Postprandial samples were taken on day 21, 3 h after lunch (n 18), and on the last day of the study 2, 4, 6 and 8 h after a fat load containing 1·2 g of one of the milk fats/kg body weight (n 8). After 4 weeks' dietary intervention fasting plasma factor VII coagulant (FVIIc) activity, tissue-type plasminogen activator (t-PA) activity, plasminogen activator inhibitor (PAI-1) antigen and β-thromboglobulin did not differ between diets M and D. Postprandially FVIIc and t-PA activities increased (P < 0·001) and PAI-1 antigen and PAI-1 activity decreased (P < 0·001) as compared with fasting values, regardless of diet. After the fat load, the postprandial increase in FVIIc was marginally lower after diet M than diet D (diet effect, P < 0·05). In conclusion, the modified milk fat obtained by the applied feeding strategy had virtually the same effects on haemostatic variables as conventional milk fat.

Keywords

Milk fatHaemostasisFatty acids
Type
Research Article
Information
British Journal of Nutrition , Volume 82 , Issue 2 , August 1999 , pp. 105 - 113
Copyright
Copyright © The Nutrition Society 1999

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