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Effect of dietary α-linolenic acid and its ratio to linoleic acid on platelet and plasma fatty acids and thrombogenesis

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Lipids

Abstract

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-PGF1α 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 B2 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.

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Abbreviations

EDTA:

ethylenediaminetetraacetic acid

GLC:

gasliquid chromatography

HI-LO:

high 18∶3n−3 content, low 18∶2/18∶3 ratio

IN-IN:

intermediate 18∶3n−3 content, intermediate 18∶2/18∶3 ratio

IN-LO:

intermediate 18∶3n−3 content, low 18∶2/18∶3 ratio

LO-HI:

low 18∶3n−3 content, high 18∶2/18∶3 ratio

PC:

phosphatidylcholine

PE:

phosphatidylethanolamine

PGI:

prostacyclin

PL:

phospholipid(s)

PPE:

alkenylacyl glycerophosphoethanolamines

PPP:

platelet-poor plasma

PUFA:

polyunsaturated fatty acids

TXA:

thromboxane

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Author notes

  1. Joanna K. Chan

    Present address: Department of Medical Physiology, Faculty of Medicine, University of Calgary, Calgary, Canada

Authors and Affiliations

  1. Department of Foods and Nutrition, University of Manitoba, R3T 2N2, Winnipeg, Canada

    Joanna K. Chan, Bruce E. McDonald & Vivian M. Bruce

  2. Department of Pediatrics and Child Health, University of Manitoba, R3A 1S1, Winnipeg, Canada

    Jon M. Gerrard

  3. Department of Nutritional Sciences, University of Guelph, N1G 2W1, Guelph, Canada

    Bonnie J. Weaver & Bruce J. Holub

Authors
  1. Joanna K. Chan
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  2. Bruce E. McDonald
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  5. Bonnie J. Weaver
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Chan, J.K., McDonald, B.E., Gerrard, J.M. et al. Effect of dietary α-linolenic acid and its ratio to linoleic acid on platelet and plasma fatty acids and thrombogenesis. Lipids 28, 811–817 (1993). https://doi.org/10.1007/BF02536235

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  • DOI: https://doi.org/10.1007/BF02536235

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