Beneficial effect of increased dietary linoleate upon in vivo platelet function in man
Fleischman, A.I.; Justice, D.; Bierenbaum, M.L.; Stier, A.; Sullivan, A.
Journal of Nutrition 105(10): 1286-1290
1975
ISSN/ISBN: 0022-3166 PMID: 1159521 Document Number: 85656
The effect of increasing dietary linoleate on platelet aggregation and disaggregation in vivo was studied in 20 men and 46 women 60 to 109 years old. The subjects ate a diet with butter as the main fat for 2 weeks; mean intake of linoleate was 2.89 plus or minus 0.11% of total dietary energy. They then took for another 2 weeks an unsaturated fatty acid diet in which margarine replaced butter to provide mean dietary linoleate 5.0 plus or minus 0.26% of energy. The results showed that increasing dietary linoleate for 2 weeks from 2.89 to 5.0% of energy caused a doubling of the aggregation time and halving of the disaggregation time. Return to butter in the subsequent period of 2 weeks reversed the effect.