اثر مصرف كره بر فاكتورهاي انعقادي مردان سالم

Title

The Effect of Butter Intake on Coagulating Factors in Healthy Males

English Abstract

Food of high fat intake may increase the risk of blood clotting, heart attackes, coagulating factors and cardiovascular disease. The purpose of this study was to determine the effect of saturated fat (butter) intake on serum cholesterol, triglgycerides and coagulating factors including Protherombin Time (PT), Partial Thromboplastin Test (PTT), Bleeding Time (BT), factorVII and fibrinogen. In 2006 with randomized clinical trial, 23 healthy males aged 18-28 years old were selected for study. After taking of 24 recall h, subjects consumed daily 30 g butter intake for 28 days and blood sample was taken for measuring of factors at the weekend. Data were analyzed by Iranian food processor and repeated-measures analysis of variance with SPSS version 13. The results showed that butter intake increased significantly coagulating factor VII at the end of the 2nd and 4th week (p< 0.05). Bleeding time decreased significantly at 4th week (p< 0.05). Serum fibrinogen decreased significantly at the end of 2nd and 4th week (p< 0.05 ). Changes of PT and PTT were diverge at the end of 2nd and 4th week, which decreased significantly at the end of 2nd week and increased significantly at the end of 4th week (p< 0.05). There was no significant changes of serum cholesterol and triglycerides after butter intake. This study showed that high saturated fat diet intake can affect some clotting factors in healthy individuals.

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