Acute effect of high-fat meals rich in either stearic or myristic acid on hemostatic factors in healthy young men

Abstract

Suggestions have been made that saturated fatty acids with 12-18 carbon atoms, stearic acid (18:0) in particular, are prothrombogenic. These suggestions are based mainly on in vitro measurements. In the present study the effect of dietary fats high in stearic or myristic acid (14:0) on plasma triacylglycerol concentrations and key variables of blood aggregation (in vitro and in vivo), coagulation, and fibrinolysis was studied over 24 h in 10 healthy young men. For each dietary fat, two identical high-fat test meals were served: one in the morning (0 h) and one 8 h later, and blood samples were collected at 0, 2, 4, 6, 8, and 24 h. Both fats decreased platelet aggregation compared with fasting values. Stearic fat resulted in a tendency toward lower activity of plasminogen activator inhibitor 1 (PAI-1) than did myristic fat (P < 0.08). PAI-1 was also lower 24 h after consumption of either fat than initially (P < 0.05). Stearic fat, but not myristic fat, tended to cause some increase in factor VII coagulant activity and beta-thromboglobulin after 4 h. In conclusion, an acute prothrombotic effect of fats high in myristic and stearic acid was not confirmed.