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Effect of Type and Amount of Dietary Fats on Arterial Thrombus Formation

  • Gerard Hornstra
Part of the Developments in Hematology and Immunology book series (DIHI, volume 4)

Abstract

It is now generally accepted that the type and amount of dietary fat can affect the genesis and course of experimental atherosclerosis [307, 410, 466, 517, 807, 829, 841, 862]. Moreover, epidemiological studies clearly indicate that the type of dietary fat has a distinct influence on coronary artery disease (CAD), which is one of the clinical manifestations of atherosclerosis [363, 442, 689, 781]. Human prospective studies also showed that diets low in long chain saturated fatty acids enriched with linoleic acid are beneficial to CAD-prevention [175, 487, 552, 818]. As demonstrated in Chapter 1, there is a close relationship between arterial thrombosis and atherosclerosis, although this relationship is not exclusive [157, 158, 602, 762, 842]. However, as atherosclerosis is a multifactorial disease [84], the dietary fats may, at least in part, be effective through their influence on arterial thrombosis.

Keywords

Linoleic Acid Cocoa Butter Trans Fatty Acid Arterial Thrombosis Thrombosis Model 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Martinus Nijhoff Publishers, The Hague 1982

Authors and Affiliations

  • Gerard Hornstra
    • 1
  1. 1.Department of BiochemistryUniversity of LimburgMaastrichtThe Netherlands

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