Decreased Susceptibility to Thrombin and Collagen Platelet Aggregation in Man Fed a Low Fat Diet
作者:
J.M. Iacono,
R.A. Binder,
M.W. Marshall,
N.W. Schoene,
J.A. Jencks,
J.F. Mackin,
期刊:
Pathophysiology of Haemostasis and Thrombosis
(Karger Available online 1974)
卷期:
Volume 3,
issue 5-6
页码: 306-318
ISSN:1424-8832
年代: 1974
DOI:10.1159/000214069
出版商: S. Karger AG
关键词: Platelets;WBC;RBC;Aggregation;Thrombin;Collagen;Dietary fat;Plasma lipids
数据来源: Karger
摘要:
A study was conducted in seven males and eight females to determine the effect of feeding 25 and 35% fat calories on plasma lipids, blood clotting parameters and platelet aggregation. A statistically significant reduction in thrombin- and collagen-induced aggregation was observed at the end of the 25 %-fat-calorie period. At the end of the 35 %-fat-calorie period the thrombin- and collagen-induced aggregation tests rebounded to the predietary level. Platelet counts rose significantly and white blood cell counts decreased by the end of the 25 %-fat-calorie period. Both platelet counts and white blood cell counts returned to predietary levels at the end of the 35 %-fat-calorie period. Plasma cholesterol decreased an average 15% at the end of the 25 %-fat-calorie period and remained at the lowered level throughout the 35 %-fat-calorie period. It is suggested that levels of total and saturated fat in the diet are significant factors affecting the aggregation tendency of blood platelets.
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