Effect of dietary linoleic acid on platelet function in the rat.

Abstract

<h2>Abstract</h2> The effect of different concentrations of dietary linoleic acid (from 0 to 6 %) in the form of corn oil, at the expense of hydrogenated coconut oil (HCO) (saturated fat) on platelet functions, was studied in male rats fed purified diets. Increased amounts of linoleic acid were associated with decreased susceptibility of platelets to thrombin-induced aggregation and prolongation of the platelet-rich plasma clotting time. Platelet functions of rats fed HCO (38 %) were also compared to those of rats fed diets lower (24–28%) in HCO, but high in either linoleic acid, oleic acid or glucose. Solely the group fed high amounts of linoleic acid presented a lower platelet aggregation than the group fed 38 % HCO. An increase in 18:1, 20:3ω9 and in the ratio 20:4/18:2 seems to be, in both studies, in the platelet phospholipid fatty acids, the change the most closely associated with the platelet enhanced activities. In rat, dietary linoleic acid is apparently responsible for a specific protective effect on platelet functions which cannot be observed by merely decreasing the level of saturated fat.