Conclusions In the context of low SFAs , high-MUFA diets in isocaloric substitution for high-CHO diets did not affect blood pressure in individuals with and without hypertension .
Context Current dietary guidelines for cardiovascular disease risk management recommend restricting intake of saturated fatty acids ( SFAs ) .
However , the optimal macronutrient profile , in the context of a low-SFA diet , remains controversial .
The blood-pressure effect of replacing SFAs in diets with monounsaturated fatty acids ( MUFAs ) compared with carbohydrate has not been quantified to date .
Chronic dietary fat intake modifies the postprandial response of hemostatic markers to a single fatty test meal.
BACKGROUND Hemostasis is the result of a complex equilibrium between coagulation and fibrinolysis , and the influence of different dietary models on this equilibrium is not entirely known . OBJECTIVE The objective was to compare the effects of the chronic intake of different dietary models on postpr and ial hemostasis . DESIGN In a r and omized crossover design , 20 healthy men consumed for 28 d each diets rich in monounsaturated fatty acids ( MUFAs ) , saturated fatty acids ( SFAs ) , and carbohydrates plus n-3 fatty acids ( CHO/N3 ) .  Fasting and postpr and ial hemostatic factors ( factor VII coagulant activity , plasminogen activator inhibitor-1 , tissue-type plasminogen activator , d-dimer , and thromboxane B(2 ) ) were measured ; meal tests for the postpr and ial measures were based on butter , virgin olive oil , and walnuts for the SFA , MUFA , and CHO/N3 diets , respectively . RESULTS There were no differences in the fasting variables after the dietary periods . After the 3 fatty meals were consumed , we observed an increase in thromboxane B(2 ) and d-dimer and a reduction in tissue plasminogen activator , irrespective of the dietary model . The MUFA or CHO/N3 meals lowered postpr and ial concentrations of factor VII coagulant activity , although the reduction was greater after the MUFA-enriched meal . The concentration of plasminogen activator inhibitor-1 was greater after the SFA meal than after the other 2 meals . CONCLUSIONS The administration of a fatty meal induces a postpr and ial procoagulant tendency , irrespective of the type of fat consumed . However , the use of a dietary model rich in SFA creates a more procoagulant environment than does a model that includes MUFA or CHO/N3 as the source of fatty acids
Conclusions In the context of low SFAs , high-MUFA diets in isocaloric substitution for high-CHO diets did not affect blood pressure in individuals with and without hypertension .
Context Current dietary guidelines for cardiovascular disease risk management recommend restricting intake of saturated fatty acids ( SFAs ) .
However , the optimal macronutrient profile , in the context of a low-SFA diet , remains controversial .
The blood-pressure effect of replacing SFAs in diets with monounsaturated fatty acids ( MUFAs ) compared with carbohydrate has not been quantified to date .