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Dietary effects on coagulation factor VII vary across genotypes of the R/Q353 polymorphism in elderly people

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Author: Mennen, L.I. · Maat, M.P.M. de · Schouten, E.G. · Kluft, C. · Witteman, J.C.M. · Hofman, A. · Grobbee, D.E.
Institution: Gaubius Instituut TNO
Source:Journal of Nutrition, 5, 128, 870-874
Identifier: 234450
Keywords: Biology · Dietary fat · Dietary fiber · Elderly people · Factor VII · R/Q353 polymorphism · Aged · Cohort Studies · Confidence Intervals · Dietary Fats · Dietary Fiber · Dietary Proteins · Factor VII · Female · Genotype · Humans · Male · Middle Aged · Polymerase Chain Reaction · Polymorphism, Genetic · Prospective Studies · Regression Analysis


The objective of this study was to evaluate the association of factor VII with dietary factors while also considering the R/Q353 polymorphism. Nutrition is an important determinant of coagulation factor VII, which is also genetically determined by the R/Q353 polymorphism. High levels of coagulation factor VII clotting activity (FVII:C) are associated with the risk of myocardial infarction; nutrition may have an effect on these levels if people are genetically susceptible to dietary changes. FVII:C was measured in 3005 elderly subjects, and the extreme quintiles of the FVII:C distribution were selected for measurement of the R/Q353 genotype and FVII:Chr (reflects total factor VII). In these 1158 subjects, habitual diet was assessed with a semiquantitative food-frequency questionnaire. The frequency of the Q353 allele was 0.24 in the lowest and 0.09 in the highest quintile. The quintiles were combined for linear regression analyses. FVII:C was inversely associated with fiber [β = -0.64 % pooled plasma (PP)/g, confidence interval (CI): -1.07,-0.21] and protein intake (β = -0.16 % PP/g, CI: -0.31,-0.01) and positively with saturated fat intake (β = 0.19 % PP/g, CI: -0.10,0.48). FVII:Chr was inversely associated with fiber (β = -0.38 % PP/g, CI: -0.71 ,-0.05). No other associations with diet were observed. The inverse association of FVII:C with fiber was stronger in subjects with the RR genotype (β = -0.76 % PP/g, CI: -1.23,-0.29), than in those with the RQ/QQ genotypes (β = -0.19 % PP/g, CI: -0.97,0.59). The same was found for FVII:Chr. The association of FVII:C with saturated fat was positive in those with the RR allele and inverse in those carrying the Q allele. These findings suggest that the strength of the association between coagulation factor VII and diet varies across the genotypes of the R/Q353 polymorphism.