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Effect of dietary α‐linolenic acid and its ratio to linoleic acid on platelet and plasma fatty acids and thrombogenesis
Author(s) -
Chan Joanna K.,
McDonald Bruce E.,
Gerrard Jon M.,
Bruce Vivian M.,
Weaver Bonnie J.,
Holub Bruce J.
Publication year - 1993
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02536235
Subject(s) - linoleic acid , chemistry , sunflower oil , food science , fatty acid , composition (language) , lipidology , linolenic acid , phospholipid , clinical chemistry , soybean oil , alpha linolenic acid , polyunsaturated fatty acid , canola , linseed oil , biochemistry , docosahexaenoic acid , linguistics , philosophy , membrane
The effect of dietary α‐linolenic acid (18∶3n−3) and its ratio to linoleic acid (18∶2n−6) on platelet and plasma phospholipid (PL) fatty acid patterns and prostanoid production were studied in normolipidemic men. The study consisted of two 42‐d phases. Each was divided into a 6‐d pre‐experimental period, during which a mixed fat diet was fed, and two 18‐d experimental periods, during which a mixture of sunflower and olive oil [low 18∶3n−3 content, high 18∶2/18∶3 ratio (LO‐HI diet)], soybean oil (intermediate 18∶3n−3 content, intermediate 18∶2/18∶3 ratio), canola oil (intermediate 18∶3n−3 content, low 18∶2/18∶3 ratio) and a mixture of sunflower, olive and flax oil [high 18∶3n−3 content, low 18∶2/18∶3 ratio (HI‐LO diet)] provided 77% of the fat (26% of the energy) in the diet. The 18∶3n−3 content and the 18∶2/18∶3 ratio of the experimental diets were: 0.8%, 27.4; 6.5%, 6.9; 6.6%, 3.0; and 13.4%, 2.7, respectively. There were appreciable differences in the fatty acid composition of platelet and plasma PLs. Nevertheless, 18∶1n−9, 18∶2n−6 and 18∶3n−3 levels in PL reflected the fatty acid composition of the diets, although very little 18∶3n−3 was incorporated into PL. Both the level of 18∶3n−3 in the diet and the 18∶2/18∶3 ratio were important in influencing the levels of longer chain n−3 fatty acid, especially 20∶5n−3, in platelet and plasma PL. Production of 6‐keto‐PGF 1α was significantly ( P <0.05) higher following the HI‐LO diet than the LO‐HI diet although dietary fat source had no effect on bleeding time or thromboxane B 2 production. The present study showed that both the level of 18∶3n−3 in the diet and its ratio to 18∶2n−6 were important in influencing long‐chain n−3 fatty acid levels in platelet and plasma PL and that prostanoid production coincided with the diet‐induced differences in PL fatty acid patterns.