Influences of lipid and non-lipid nutritional parameters on factor VII coagulant activity in normal subjects: The Nove Study

Community-based studies have suggested that the dietary intake of total fat influences factor VII coagulant activity (FVIIc), a predictor of fatal events from coronary heart disease (CHD). Nevertheless, the question whether the quality of dietary fats, with special reference to fatty acids (FAs), influences FVIIc is unsolved. The authors investigated in 90 healthy volunteers living in Nove, a village near Vicenza (northern Italy), the relationships between FVIIc and the plasma concentration of individual FAs. Several indices of other nutritional factors that have recently received increasing attention as determinants of CHD risk (antioxidant vitamins A and E, oligoelements) were also included in the multivariate analysis. The stepwise multiple linear regression analysis revealed body mass index (BMI), and the concentrations of plasma stearic acid (C-18:0) and serum copper as significant independent predictors of a substantial proportion of FVIIc variability (R=0.52; R(2)=0 27; P<0.001). This study substantially supports the role of the plasma concentration of stearic acid as an important factor in modulating FVIIc.