December 22, 2009
GUELPH, OntarioHigh intake of omega-3 essential fatty acids (EFA) may reduce the bodys ability to remove blood clots in the short term, according to a new study from the University of Guelph (J Nutr. 2010 Jan;140(1):38-43).
In the study, eight 45-year-old men with metabolic syndrome consumed either water or a high-saturated fat beverage (1 g fat/kg body weight) with either a high or low content of omega-3 longchain polyunsaturated fatty acids (LCPUFA). Blood samples were collected over 8 hours to measure triacylglycerol (TAG), plasma plasminogen activator inhibitor-1(PAI-1), tissue plasminogen activator (t-PA), and platelet aggregation. Both fat loads resulted in a significant increase in whole-blood TAG concentration, plasma PAI-1 and t-PA concentrations, and PAI-1 activity, as well as a significant decrease in t-PA activity after consuming the beverage.
PAI-1 concentration and activity increased more following high-LCPUFA consumption compared with the low-LCPUFA beverage (P < 0.05). Furthermore, the high LCPUFA beverage resulted in a lower t-PA activity (P < 0.05), signifying a lower capacity for fibrinolysis (the process wherein a fibrin clot, the product of coagulation, is broken down). The effects of the two fat loads on the plasma t-PA concentration and platelet aggregation did not differ.
You May Also Like
The ashwagandha root production process: Where tradition meets science – article part threeSep 21, 2023
Former FDA employees weigh in on gov’t shutdownSep 27, 2023
HerbalGram celebrates 40 years of bringing ancient herbal traditions back to life in AmericaSep 27, 2023
New science advances probiotics, milk fats and herbsSep 27, 2023