Background & Objective: Foods of high fat may increase the risk of coagulation heart attacks. They can also increase coagulating factors and lead to higher mortality due to cardiovascular diseases and heart attacks. The aim of this study was to find out the effect of saturated (butter) and unsaturated (sunflower oil) fat intake on coagulating factors such as factor VII and fibrinogen as well as Bt, serum cholesterol and triglycerides.

 Methods: In this clinical trial 46 male healthy individuals from Ardabil University of Medical Sciences took part in this study (age: 18-28 years old) in 2002. These individuals were divided into two groups. The first group consumed 30 g of butter and the second group took 30g of sunflower oil everyday, for 14 days. Before the fat intake and at the end of first and second week blood sample was taken test to fibrinogen, factor VII, cholesterol, BT and triglycerid. Also during the study the 24-hour food-recall was taken three days a week. The collected data were analyzed with SPSS and Food Processor.

 Results: The results indicated that butter intake increases factor VII significantly at the end of the first and second week (p<0.05). But no significant about sunflower oil. BT decreased after butter intake at the end of first and second week. This decrease was significant at the end of first week (p<0.05). Bt increased significantly after sunflower oil intake at the end of second week (p<0.05). Serum fibrinogen after butter intake decreased significantly at the end of first and second week (p<0.05), but was not significant after sunflower oil intake (p<0.05). There was no significant difference in serum cholesterol and triglyceride level after butter intake, but at the end of first week after sunflower intake serum cholesterol decreased significantly (p<0.05).

 Conclusions: We concluded that the intake of saturated fat can affect factors in a short period of time and sunflower oil can decrease serum cholesterol level and as results increase the bleeding time.