![]() A recommended 3-month healthy diet with reduced energy density, including lipids, decreased ETP (−21% P<0.0001). In humans, ETP was independent of body weight whereas it was negatively associated with nutritional markers such as the percentage of energy provided by proteins, the protein:fat ratio, circulating phenolic compounds, and omega-3 polyunsaturated fatty acid. Switching from high-fat diet to low-fat diet reversed the procoagulant phenotype with a slower kinetic than the normalization of hyperinsulinemia. In adult rats, high-fat diet–induced ETP increase was independent of coagulation factors, obesity, and insulin resistance and negatively associated with polyunsaturated fatty acid levels. ![]() Weaning rats exhibited high ETP values that decreased in low-fat diet and remained elevated on high-fat diet.
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