Tissue-Type Plasminogen Activator Antigen and Consumption of Dairy Products. The D.E.S.I.R. Study

• Published in: Thrombosis research Vol. 94; no. 6; pp. 381 - 388
• Main Authors: Mennen, Louise I., Balkau, Beverley, Vol, Sylviane
• Format: Journal Article Conference Proceeding
• Language: English
• Published: New York, NY Elsevier Ltd 15.06.1999; Elsevier Science
• Subjects: Biological and medical sciences; Dairy; Epidemiology; Fibrinolysis; Fish; Fundamental and applied biological sciences. Psychology; Meat; Tissue-type plasminogen activator antigen; Vertebrates: blood, hematopoietic organs, reticuloendothelial system; PAI, plasminogen activator inhibitor; Tissue-type plasminogen activator antigen; Dairy; Fish; t-PA-Ag, tissue-type plasminogen activator antigen; Epidemiology; Fibrinolysis; t-PA, tissue-type plasminogen activator; Meat; Human; Correlation; Serine endopeptidases; Enzyme; Dairy product; t-Plasminogen activator; Antigen; Peptidases; Vertebrata; Food intake; Pisces; Hydrolases
• ISSN: 0049-3848; 1879-2472
• DOI: 10.1016/S0049-3848(99)00027-4

We investigated whether tissue-type plasminogen activator antigen (t-PA-Ag) was associated with intake of meat, fish, or dairy products. The study population comprised 295 women and 299 men aged 30–64 years, which was a random sample from the D.E.S.I.R. (Data from an Epidemiological Study on the Insulin Resistance syndrome) study comprising 5214 men and women in total. T-PA-Ag was measured in fasting blood samples and the habitual intake of foods was assessed by several questions on a food frequency questionnaire. Cross-sectional data were analyzed. The mean t-PA-Ag concentration was 3.28 ng/mL (SD, 1.26) in men and 2.52 ng/mL (SD, 1.22) in women. The concentration of t-PA-Ag was inversely associated with the consumption of milk and milk products in women ( p for trend: 0.15) and in men ( p for trend: 0.04). The difference between subjects with a low and a high milk consumption was 13% in women and 19% in men. Similar results were observed for consumption of cheese. The concentration of t-PA-Ag was 21 and 8% lower for women and men with a high cheese consumption, respectively, compared to those with a low consumption. Further analyses showed that the association of t-PA-Ag with milk and milk product consumption was independent of cheese consumption and vice versa. No association between meat or fish intake and t-PA-Ag was observed. The results of this study indicate that, if confirmed by others, a high intake of dairy products may influence fibrinolysis by an effect on t-PA-Ag.