Elevated plasma fibrinogen can be reduced by replacing fat with canola-type rapeseed oil

Monday, 16 August 2010 10:21

The study of Tuulikki Seppänen-Laakso et al. showed that the level of fibrinogen in plasma can be controlled by adequate intake of alpha-linolenic acid.

Fibrinogen is a soluble plasma glycoprotein, synthesised by the liver. It is the main protein in coagulation processes and elevated levels are associated e.g. with a higher risk of coronary heart diseases, strokes, diabetes, Alzheimer disease and dementia.

The study was performed at the University Central Hospitals of Helsinki and Tampere. There were 42 subjects, aged 16-62 years; average cholesterol and fibrinogen levels 5 mmol/L and 2.6 g/L, respectively, who replaced fat on bread (butter, margarine, cheese) by rapeseed oil for 6 weeks.

Zero erucic-acid spring turnip rape oils contained 22-23 % linoleic acid (LA, 18:2n-6) and 11-12 % alpha-linolenic acid (alpha-LLA, 18:3n-3). Fat substitution covered a quarter of the daily fat intake, on average. Blood samples were analysed for serum lipid levels, lipid oxidation parameters, fibrinogen and plasma fatty acid compositions.

At elevated fibrinogen levels (2.6-3.9 g/L), alpha-LLA competitively inhibited LA metabolism to long-chain n-6 polyunsaturated fatty acids, particularly arachidonic acid (20:4n-6) at 3 weeks, which was followed by significant decreases in fibrinogen levels (≈1 g/L) at 6 weeks. Alpha-LLA metabolism to docosahexaenoic acid (22:6n-3) was seen at low fibrinogen levels only. The changes in plasma fatty acid compositions occurred according to the known competitive and metabolic principles. The competitive functions of alpha-LLA, which emerge through effective fat replacement, can favourably affect hemostasis by reducing fibrinogen.

Reference

Seppänen-Laakso, T., Laakso, I., Lehtimäki, T., Rontu, R., Moilanen, E., Solakivi, T., Seppo, L., Vanhanen, H., Kiviranta, K., Hiltunen, R. Elevated plasma fibrinogen caused by inadequate alfa-linolenic acid intake can be reduced by replacing fat with canola-type rapeseed oil. Prostaglandins, Leukotrienes and Essential Fatty Acids – 83 (2010) 45-54.

http://dx.doi.org/10.1016/j.plefa.2010.02.001

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