Effects of different protein sources on plasminogen inhibitor-1 and factor VII coagulant activity added to a fat-rich meal in @entity164 2 XXXX .

@entity1 @entity2289 @entity6 @entity1735 @entity412 @entity164 @entity367 @entity715 @entity65
BACKGROUND: Exaggerated postprandial @entity412 concentration is believed to be atherogenic, and to influence the risk of @entity715 . Both elevated @entity2289 ( @entity2289 ) and increased factor VII coagulant activity (FVIIc) are potential important contributors to the increased risk of @entity65 in @entity164 2 @entity6 . AIM: We aimed to investigate the effect of adding four different protein types (i.e. casein, whey, cod, and gluten) to a fat-rich meal on postprandial responses of @entity2289 and FVIIc in @entity164 2 @entity6 @entity1 . METHODS: Twelve @entity164 2 @entity6 @entity1 ingested four isocaloric test meals in random order. The test meals contained 100 g of butter and 45 g of @entity1735 in combination with 45 g of casein (Cas-meal), whey (Whe-meal), cod (Cod-meal), or gluten ( @entity367 -meal), respectively. Plasma concentrations of @entity2289 and FVIIc were measured before meal, and at regular intervals for 8-h postprandially. RESULTS: The postprandial @entity2289 concentration decreased significantly by 49% to 56% in response to the four test meals. There were no significant differences between the outcomes from the four test-meals. The FVIIc levels decreased by 8% to 11% after the meals. Again, we observed no significant differences in outcomes between the four protein-enriched meals. CONCLUSIONS: The four proteins casein, whey, cod, and gluten, added to a fat-rich meal, all decreased the @entity2289 and FVIIc concentrations postprandially in @entity164 2 @entity6 subjects. However, postprandial levels of @entity2289 and FVIIc were not acutely influenced by the protein source.
