Blood Factor XI after Fat-Rich Meals

O Egeberg

doi:10.1055/s-0038-1649440

Thrombosis and Haemostasis, Table of Contents

Thromb Haemost 1966; 15(03/04): 390-402
DOI: 10.1055/s-0038-1649440

Originalarbeiten — Original Articles — Travaux Originaux

Schattauer GmbH

Blood Factor XI after Fat-Rich Meals

O Egeberg

¹The Institute for Thrombosis Research, Medical Department A, Rikshospitalet, Oslo, Norway

› Author Affiliations

Abstract

Summary

Controlled meals were given to normal persons and to certain patients, and blood coagulation was investigated before and after the meal, especially with an assay sensitive for activated antihemophilic C factor (AHC⁵ = activated f. XI).

After bread and rich amounts of margarine (produced mainly from hydrogenated marine oils), the AHC’ assay in fresh plasma registered a significant acceleration about 5 hours after the meal. No significant changes were measured in the levels of AHA (f. VIII), AHB (f. IX) and proconvertin (f. VII). A weaker tendency to acceleration in AHC⁵ assay seemed also to occur after intake of vegetable margarine (produced from hydrogenated vegetable oils). Bread with low or high amounts of cow butter gave no acceleration.

The active principle in the postprandial plasmas could not be demonstrated after a few days of storage at — 20° C.

The hypothesis that the acceleration effect is due to an activation of blood AHC was supported by the observation that no corresponding effect was measured after margarine meals to patients with AHC deficiency.

Patients with von Willebrand’s disease showed the same activation as normals.

The activation seemed to be prevented by intake of linseed oil prior to the margarine meal.

The results are discussed.

Full Text

References

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