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The effects of dietary omega 3 fatty acids on platelet composition and
function in man: a prospective, controlled study
SH Goodnight , WS Harris and WE Connor
The rarity of atherosclerotic vascular disease and a mild bruising tendency
in Greenland Eskimos has been linked to their ingestion of omega 3 fatty
acids contained in foods obtained from the sea. Previous studies have shown
that feeding salmon oil to normal volunteers resulted in reductions of
plasma cholesterol and triglycerides. We wished to learn whether salmon oil
feeding would result in the incorporation of omega 3 fatty acids into
platelets and whether platelet function or platelet-vessel interaction
would be altered. Diets containing salmon oils led to the incorporation of
eicosapentaenoic acid (C20:5 omega 3) into platelets (6.1%) with a
reduction in arachidonic acid (C20:4 omega 6). The ratio of C20:5/C20:4
increased from 0.0045 on the control diet to 0.3 on the salmon diet.
Bleeding times were prolonged (from 6.75 to 10 min, p less than 0.005),
platelet retention on glass beads was mildly reduced (from 89% to 78%, p
less than 0.0005), and platelet aggregation in response to dilute
concentrations of ADP was inhibited in the subjects ingesting the salmon
oil. We conclude that in normal subjects dietary omega 2 fatty acids
derived from salmon oil are incorporated into platelet phospholipids and
that these changes are accompanied by alterations in bleeding time and
platelet function.
Volume 58,
Issue 5,
pp. 880-885,
11/01/1981
Copyright © 1981 by The American Society of Hematology
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