Comparison of the effects of two low fat diets with different α- linolenic

linoleic acid ratios on coagulation and fibrinolysis

Margaret A. Allman-Farinelli*, David Hall, Karen Kingham, Dona Pang, Peter Petocz, Emmanuel J. Favaloro

*Corresponding author for this work

Research output: Contribution to journalArticle

35 Citations (Scopus)


Fish oils rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been demonstrated to alter coagulation and fibrinolysis variables. This study compared the effects of a traditional cholesterol-lowering diet and a similar diet, which had 50% of the linoleic acid (LA) replaced with the 18 carbon n-3 fatty acid, α-linolenic acid (ALA), on selected hemostatic variables. After a 2-week run-in diet with 39.5% total energy (en) from fat, 29 healthy male subjects consumed a 31.5% en fat diet with approximately 7% en from polyunsaturated fat and an ALA:LA ratio of either 1:1.2 (ALA-rich, n = 15) or 1:21 (LA-rich, n = 14) for 6 weeks. Blood was collected at the beginning, middle and end of test diets for analysis of Factor VIIc and VIIIc, fibrinogen, von Willebrand factor, activated protein C resistance (APC(TM) resistance), tissue plasminogen activator and plasminogen activator inhibitor type-1 activities and/or protein concentrations and platelet fatty acids. The ALA-rich diet tripled the percentage of platelet EPA, (P < 0.0005) but had little effect on coagulation and fibrinolysis. The APC(T)M ratio demonstrated increased anticoagulant activity on the ALA-rich diet (P< 0.001) only. Studies in patients with vascular pathologies are indicated to corroborate the current findings. Greater ratios of ALA:LA, achievable only with greater amounts of polyunsaturated fat, may be necessary to produce the effects demonstrated after feeding fish oils.

Original languageEnglish
Pages (from-to)159-168
Number of pages10
Issue number1
Publication statusPublished - 3 Jan 1999
Externally publishedYes


  • α-Linolenic acid
  • Coagulation
  • Fibrinolysis
  • Hemostasis
  • n-3 Fatty acids
  • Protein C

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