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 language | English (US) |
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Pages (from-to) | 351-358 |
Number of pages | 8 |
Journal | American Journal of Clinical Nutrition |
Volume | 54 |
Issue number | 2 |
State | Published - Aug 1991 |
Externally published | Yes |
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)