Impact of stearic acid and oleic acid on hemostatic factors in the context of controlled diets consumed by healthy men

S K Gebauer,R P Tracy,D J Baer

doi:10.1038/ejcn.2014.62

Abstract

The effects of stearic acid (STA) on cardiovascular disease risk beyond lipid and lipoprotein risk factors, including hemostasis, are unclear, particularly when compared with unsaturated fatty acids. The aim of the present study is to compare the effects of STA with those of oleic acid (OL) on markers of hemostasis. In a randomized crossover study, 50 men consumed six controlled diets for 5 weeks each (39% energy from fat, 15% energy from protein, 46% energy from carbohydrate (CHO)). Fat (8% energy) was replaced across diets by: STA, OL, CHO (control), trans fatty acids (TFAs), TFA/STA and 12:0–16:0 saturated fatty acids. Factor VIIc, plasminogen activator inhibitor-1 (PAI-1) and plasmin alpha-2-antiplasmin complex concentrations were not different between OL and STA (P>0.05). Compared with control, OL increased factor VIIc and PAI-1 (P⩽0.05), whereas there were no differences with STA (P>0.05). STA and OL similarly affect markers of hemostasis in healthy men, within the context of a highly controlled diet.

Highlights

Over the past decade, dietary guidance and regulations have aimed to limit trans fatty acid (TFA) and saturated fatty acid (SFA) intake and the amount in the food supply, which has resulted in the need for trans fatty acids (TFAs) alternatives that are practical and safe
There were no differences in factor VIIc among the Stearic acid (STA), TFAs, TFA/ STA and CHO diets (Table 2)
Factor VII has a major role in thrombus formation, whereas plasminogen activator inhibitor-1 (PAI-1) is the Stearic acid and hemostasis

Summary

Introduction

Dietary guidance and regulations have aimed to limit trans fatty acid (TFA) and saturated fatty acid (SFA) intake and the amount in the food supply, which has resulted in the need for TFA alternatives that are practical and safe. Recognizing the lack of data, the 2010 Report of the Dietary Guidelines Advisory Committee addresses the need for more research on other metabolic effects of STA, including coagulation, when replaced for unsaturated fatty acids in the diet. We have previously published the effects of fatty acids on lipids and markers of inflammation in the context of a controlled diet. Expanding on these findings, we report on the effects of STA and OL on markers of coagulation and fibrinolysis

Objectives

Results

Conclusion