Effects of diets high in saturated fatty acids, canola oil, or safflower oil on platelet function, thromboxane B2 formation, and fatty acid composition of platelet phospholipids

Jong Sook Kwon, Jean T. Snook, Gordon M. Wardlaw, Daniel H. Hwang

Research output: Contribution to journalArticle

91 Scopus citations

Abstract

Platelet function and fatty acid composition were investigated in 30 healthy male subjects who ate a controlled-saturated-fatty-acid (baseline) diet for 3 wk and then consumed either safflower oil or canola oil as a major fat source for 8 wk. Fatty acid composition of platelet phospholipids reflected changes in dietary fatty acid composition. Compared with baseline a 35% decrease (P < 0.05) in arachidonic acid was observed in platelet phospholipids of the canola-oil diet group while long chain n-3 fatty acids rose 7-26% (P > 0.05). Compared with baseline both unsaturated-fatty-acid diets reduced platelet aggregation at 3 wk of oil-based diet feeding (P < 0.01) whereas only canola oil influenced platelet function (lowered ATP secretion) at 8 wk (P < 0.01). No significant difference was observed in thromboxane B2 concentrations between oil-treatment groups at 8 wk. Both oil-based diets had short-term beneficial effects on platelet function but the effect of canola oil persisted longer.

Original languageEnglish (US)
Pages (from-to)351-358
Number of pages8
JournalAmerican Journal of Clinical Nutrition
Volume54
Issue number2
StatePublished - Aug 1991
Externally publishedYes

Keywords

  • α-linolenic acid
  • Arachidonic acid
  • Canola oil
  • Dietary fatty acids
  • Platelet aggregation
  • Platelet phospholipid fatty acids
  • Safflower oil

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

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