Association between dietary fat intake and plasma factor VII coagulant activity — A predictor of cardiovascular mortality

Repeated measurements were made in 8 adults factor VII coagulant activity (VII c) and fibrinogen concentration (two haemostatic variables associated with cardiovascular mortality), together with factor VII concentration, factor X, prothrombin, and serum cholesterol and triglyceride concentrations, while the usual diet was recorded by precise weighing over 12–14 days. In 6 subjects measurements were continued while low-fat and high-fat diets were taken for a further 2 and 3 weeks respectively. Plasma VII c was related positively and independently to fat and protein intake, whereas factor VII concentration was associated only with protein consumption. In a second study, consumption of 50% extra energy for one day increased VII c significantly when taken mainly as fat but not when taken mostly as carbohydrate. The character of the VII c response to fat intake suggested an association with post-prandial lipaemia. A high d fat intake may lead not only to coronary atheroma but also to fibrin deposition and thrombus formation through direct activation of the coagulation system.