Comparison of the effects of two low fat diets with different α-linolenic:linoleic acid ratios on coagulation and fibrinolysis
- 3 January 1999
- journal article
- research article
- Published by Elsevier BV in Atherosclerosis
- Vol. 142 (1), 159-168
- https://doi.org/10.1016/s0021-9150(98)00233-0
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- Effect on blood lipids, coagulation, and fibrinolysis of a fat high in myristic acid and a fat high in palmitic acidThe American Journal of Clinical Nutrition, 1994
- Fat high in stearic acid favorably affects blood lipids and factor VII coagulant activity in comparison with fats high in palmitic acid or high in myristic and lauric acidsThe American Journal of Clinical Nutrition, 1994
- Favorable long-term effect of a low-fat/high-fiber diet on human blood coagulation and fibrinolysis.Arteriosclerosis and Thrombosis: A Journal of Vascular Biology, 1993
- Changes in blood lipids and fibrinogen with a note on safety in a long term study on the effects of n−3 fatty acids in subjects receiving fish oil supplements and followed for seven yearsLipids, 1992
- Plasma factor VII is activated by postprandial triglyceridaemia, irrespective of dietary fat compositionAtherosclerosis, 1991
- Effects of a new fluid fish oil concentrate, ESKIMO‐3, on triglycerides, cholesterol, fibrinogen and blood pressureJournal of Internal Medicine, 1990
- Fish oil and plasma fibrinogen.BMJ, 1988
- HAEMOSTATIC FUNCTION AND ISCHAEMIC HEART DISEASE: PRINCIPAL RESULTS OF THE NORTHWICK PARK HEART STUDYThe Lancet, 1986
- Association between dietary fat intake and plasma factor VII coagulant activity — A predictor of cardiovascular mortalityAtherosclerosis, 1986
- Enhancing effect of dietary supplementation with ω-3 fatty acids on plasma fibrinolysis in normal subjectsThrombosis Research, 1985