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Consumption of reduced-fat products, haemostatic parameters and oral glucose tolerance test

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Author: Velthuis - Wierik, E.J.M. te · Kluft, C. · Berg, H. van den · Weststrate, J.A.
Institution: Centraal Instituut voor Voedingsonderzoek TNO
Source:Fibrinolysis, 3, 10, 159-166
Identifier: 233420
doi: doi:10.1016/S0268-9499(96)80027-0
Keywords: Biology · blood clotting factor 7 · fatty acid · fibrinogen · glucose · insulin · plasminogen activator inhibitor 1 · tissue plasminogen activator · adult · article · controlled study · coronary artery disease · coronary risk · dietary intake · fat intake · female · fibrinolysis · glucose blood level · hematological parameters · hemostasis · human · insulin blood level · insulin sensitivity · major clinical study · male · oral glucose tolerance test · prevalence · priority journal


A high fat intake has been associated with the high prevalence of coronary heart disease (CHD) in most Western countries. Consumption of reduced-fat products might reduce fat intake and beneficially affect markers of CHD risk. Therefore, the effects of 6 months of realistic consumption of reduced-fat products on energy and fat intake, concentrations of Factor VII, PAI-1 antigen and fibrinogen as well as t-PA activity were investigated. In addition, an oral glucose tolerance test was performed to study the effects on insulin sensitivity, in relation to haemostatic factors. Participants (n=76) were healthy, non-obese men and women. The reduced-fat group (n=40) had a significantly lower energy intake as well as a lower percentage of energy derived from fat than the control group (n=36), who received the full- fat equivalents. However, this did not result in differences in the haemostatic parameters measured, or in altered insulin sensitivity. It is concluded that consumption of reduced-fat products does not decrease, nor increase, CHD risk through improvement of the risk markers Factor VII, fibrinogen, PAI-1 antigen, t-PA activity and insulin sensitivity in healthy non-obese subjects.