PMID: 1201149Nov 1, 1975Paper

Relationship between the type of dietary fatty acid and arterial thrombosis tendency in rats

Atherosclerosis
G Hornstra, R N Lussenburg

Abstract

The effect of dietary fatty acids on the formation and growth of intra-arterial occlusive thrombi in rats was investigated. It appeared that fats containing a large amount of saturated fatty acids promote arterial thrombus formation, whereas dietary linoleic acid has a specific anti-thrombotic effect. Oleic acid on its own does not seem to act as an anti-thrombotic substance. However, the replacement of thrombogenic fatty acids by oleic acid results in a decrease of the dietary thrombogenic potency. Moreover, the results indicated that the thrombogenicity of the saturated fatty acids increases with their chain length. As for the anti-thrombotic effect of cis fatty acids and their trans isomers, no obvious differences have been observed. Almost identical results were obtained when thrombogenicity was related to either absorption or to composition of the dietary fatty acids. Further research can therefore be restricted to this latter criterion. For the majority of the fats tested, thrombosis tendency and ADP-induced platelet aggregation were closely associated. It is therefore highly probable that platelet aggregation is involved in the mechanism by which dietary fats affect arterial thrombus formation.

References

Jan 1, 1973·Haemostasis·G Hornstra
May 1, 1973·Atherosclerosis·G Hornstra, A Vendelmans-Starrenburg
Apr 1, 1946·The Journal of Pathology and Bacteriology·J B DUGUID

❮ Previous
Next ❯

Citations

Mar 21, 1998·Hepatology : Official Journal of the American Association for the Study of Liver Diseases·J WanonE Levy
Oct 19, 1991·Lancet·T L Ulbricht, D A Southgate
Apr 1, 1983·Prostaglandins, Leukotrienes, and Medicine·K C Srivastava, K K Awasthi
Mar 1, 1980·Lancet
Jan 16, 1998·Prostaglandins, Leukotrienes, and Essential Fatty Acids·S C Renaud
Sep 1, 1985·The Proceedings of the Nutrition Society·G Hornstra
Dec 1, 1991·The Proceedings of the Nutrition Society·T A Sanders
Jan 1, 1992·Critical Reviews in Food Science and Nutrition·C E Elson
Apr 27, 2010·Nutrition Reviews·Sergio Granados-PrincipalM Carmen Ramirez-Tortosa
Feb 16, 2016·Nutrition·Patrícia BarbieiriDaniela S Sartorelli
Feb 1, 1989·Annals of Medicine·G Hornstra
Jun 1, 1981·American Journal of Surgery·R L Kinlough-Rathbone, J F Mustard
Jan 1, 1983·Preventive Medicine·E TremoliR Paoletti
May 23, 2012·Journal of Dietary Supplements·Haloom RafehiTom C Karagiannis
Sep 11, 2013·Meat Science·S CalabròF Infascelli
May 20, 1998·Scandinavian Journal of Clinical and Laboratory Investigation·J TashiroY Saito
Feb 1, 1987·Alcoholism, Clinical and Experimental Research·A WolkinJ Rotrosen
Mar 1, 1982·Arteriosclerosis : an Official Journal of the American Heart Association, Inc·S H GoodnightD R Illingworth
Jul 1, 1987·Nutrition Reviews
Apr 1, 1992·Nutrition Reviews·C A Drevon

❮ Previous
Next ❯

Related Concepts

Related Feeds

Blood Clotting Disorders

Thrombophilia includes conditions with increased tendency for excessive blood clotting. Blood clotting occurs when the body has insufficient amounts of specialized proteins that make blood clot and stop bleeding. Here is the latest research on blood clotting disorders.