O'Brien J R, Etherington M D, Jamieson S
Lancet. 1976 Apr 24;1(7965):878-80. doi: 10.1016/s0140-6736(76)92095-x.
Large amounts of saturated fats (S.F.) or unsaturated fats (U.S.F.) were given to healthy volunteers at a single meal. The heparin thrombin clotting-time, which may measure platelet factor 4 released from platelets into the plasma, was shortened after S.F. and prolonged after U.S.F. The antithrombin clotting activity decreased after S.F. and increased after U.S.F. The platelet-count decreased and the platelet volume increased after both S.F. and U.S.F.
在一顿饭中，给健康志愿者大量摄入饱和脂肪（S.F.）或不饱和脂肪（U.S.F.）。肝素凝血酶凝血时间（可测量从血小板释放到血浆中的血小板因子4）在摄入饱和脂肪后缩短，在摄入不饱和脂肪后延长。抗凝血酶凝血活性在摄入饱和脂肪后降低，在摄入不饱和脂肪后升高。摄入饱和脂肪和不饱和脂肪后，血小板计数均下降，血小板体积均增加。
