Effects of Meals of Different Fats on Blood Coagulation
Previous work has shown that a high-fat meal produces an increased coagulability of the blood. This fact is of interest in view of the effects of dietary fat on the serum cholesterol and its association with coronary disease. Since fats containing large amounts of unsaturated fatty acid tend to reduce the serum cholesterol rather than increase it, it is important to examine the effects of fats with different fatty acid composition on blood coagulation. Comparisons are presented of the effect on blood coagulability of feeding butterfat, corn oil, hydrogenated coconut oil, and a marine fish oil.
- © 1957 American Heart Association, Inc.