Table 2 Concentrations of plasma markers of hemostasis (n=50, mean and 95% confidence interval in parenthesis)1

From: Impact of stearic acid and oleic acid on hemostatic factors in the context of controlled diets consumed by healthy men

 

Diets

 

STA

OL

TFA

TFA/STA

CHO

LMP

Factor VIIc (%)

104a,b (100, 108)

105b,c (101, 109)

103a,b (99, 105)

104a,b (100, 108)

101a (97, 105)

108c (104, 110)

PAI-1 ln(ng/ml)

2.82a,b (2.60, 3.04)

2.95b (2.73, 3.17)

2.91a,b (2.69, 3.02)

2.79a (2.57, 3.01)

2.80a (2.58, 3.02)

2.89a,b (2.67, 3.11)

PAP (nM)

5.2a,b (4.8, 5.6)

5.0a (4.6, 5.4)

5.3a,b (4.9, 5.5)

5.1a,b (4.7, 5.5)

5.0a (4.6, 5.4)

5.4b (5.0, 5.6)

  1. Abbreviations: CHO, carbohydrate (control); LMP, lauric, myristic, palmitic acids; OL, oleic acid; PAI-1, plasminogen activator inhibitor-1; PAP, plasmin alpha-2-antiplasmin; STA, stearic acid; TFAs, trans fatty acids.
  2. 1Means within a row that do not share a common superscript letter are significantly different at P⩽0.05.
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