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Epidemiological evidence indicate fish oils to be beneficial in the prevention of ischemic heart disease. We therefore investigated the (anti-)thrombotic properties of two of these oils in rats. The animals were fed diets containing 5 energy % (en%) sunflowerseed oil(SO) + 45 en% cod liver oil (CLO) or another fish oil(FO). As compared with a diet containing50 en% SO, both fish oils prolong the bleeding time significantly (tail tip transection). CLO, but notFO, lowers arterial thrombosis tendency (thrombotic obstruction of aorta prosthesis). Both fish oils lower the arachidonicacid content of platelet- and vascular phospholipids, as well as the production of platelet TxA2 (measured as MDA-spectrofotometry- or HHT- GC/MS) and vascular PGI2 (measured by platelet aggregation bio-assay or as 6 keto-PGF1α-GC/MS). TxA3 and PGI3 formation from endogenous precursors does not occur in detectable amounts. Thrombin induced platelet aggregation in vitro is enhanced upon fish oil feeding, whereas collagen-induced aggregation is depressed. ADP-induced aggregation is not affected when measured in vitro. In circulating blood, however, it appea red enhanced (only CLO was tested). CLO- (but not FO-) feeding results in a lower vessel wall induced clotting response. As compared with SO-feeding, both fish oils indu ce a significant depression of intrinsic (APTT) and extrin sic(PT) plasma coagulability. Thus the effects of dietary fish oils on hemostatic parameters are manifold and greatly dependent on the origin (and composition?) of the oil. Their depressing effect on the generation of platelet prostanoids may provide a rationale for their dietary use to lower thrombotic risks. Further studies are indicated, however, to explain the discrepancies between the various fish oil sand to explore their long-term physiological and pathological effects.

The Effect Of Dietary Fish Oils On Hemostasis, Thrombosis And Some Underlying Processes