Platelet Functions in Relation to Dietary Fats in two Regions of France

Abstract

To evaluate whether dietary fats might affect platelet functions in man as observed in animals, platelet aggregation (to thrombin, ADP, collagen, epinephrine) and clotting activity of PRP, PPP and of washed platelets, were studied in a mobile-laboratory in 50 healthy male farmers (40-45 years) from the Var and the Moselle, in relation to lipemia, glycemia, anthropometric determinations, dietary fats and other nutriments, as well as platelet phospholipid fatty acid composition. The main difference in the diet of the two regions was the percentage of calories from saturated fats (19% in Moselle, 12% in Var). In the Moselle subjects, the platelet clotting activity of PRP and of washed platelets (but not of PPP) and the platelet aggregation to thrombin and ADP, but not to collagen and epinephrine, was highly significantly (p < 0.001) increased as compared to those of the Var. In addition, the platelet clotting activity (p < 0.001) and the platelet aggregation (p < 0.01) were significantly correlated on an individual basis, with the diet content (calories) in long chain saturated fatty acids (palmitic/2 + stearic acids). The platelet clotting activity was also significantly (p < 0.001) correlated with the fatty acid composition of certain platelet phospholipids (PS + Pi) but not to plasma cholesterol which was identical in the two regions. Results of this pilot study in man appear to duplicate those in animals which indicate that it is the long chain saturated fatty acids in the dietary fats which increase the clotting and aggregating properties of platelets, in relation to thrombosis. The enhanced platelet functions in Moselle might also be related to the increased incidence of coronary heart disease in that region.