Nov. 8, 2010 According to research on fatty acids conducted at
the universities of Helsinki and Tampere, the consumption of
canola-type rapeseed oil decreases the level of fibrinogen
detrimental to health in the body. The increased fibrinogen
level, caused by an imbalance in essential fats in one's diet,
decreases when saturated fatty acids are replaced with rapeseed
oil. The research results were published in the journal
Prostaglandins, Leukotrienes and Essential Fatty Acids. A
complex state of balance, the haemostatic balance, prevails in
the bloodstream. One player in this balancing act is fibrinogen,
the single most important blood coagulation factor. A high level
of fibrinogen promotes the creation of thrombosis and maintains
inflammation within the body. An increase in the fibrinogen
level is closely linked with, for example, cardiovascular
disease, strokes, diabetes, Alzheimer's disease and dementia.
The new research demonstrates for the first time that an
increase in the fibrinogen level of the blood