Jakubowski J A, Ardlie N G
Atherosclerosis. 1978 Nov;31(3):335-44. doi: 10.1016/0021-9150(78)90068-0.
Twelve healthy male subjects were maintained on a saturated fat (SF) dietary regimen followed by a polyunsaturated fat (PUF) regimen. At selected intervals a number of tests were carried out to assess the effect of SF or PUF on platelet composition and activation. Concomitant with the fall in serum cholesterol, associated with the PUF diet, there was a decrease in plasma heparin neutralizing activity (as measured by the heparin--thrombin clotting time), and a fall in the number of circulating platelet aggregates was also observed. These two parameters suggest diminished platelet activation. Malondialdehyde production (an index of prostaglandin synthesis) was unchanged throughout the two dietary periods. Changes in the quality of the dietary fat were manifested in the phospholipid fraction of platelet lipids, particularly phosphatidyl choline and sphingomyelin. Platelet counts of whole blood were significantly decreased when subjects were consuming PUF, but not all of these alterations were reflected in platelet-rich plasma. These results indicate that platelets may be activated in apparently normal people consuming a SF diet (the standard diet of developed countries) and that this activation may be decreased by replacement of dietary SF with PUF.
12名健康男性受试者先采用饱和脂肪（SF）饮食方案，随后采用多不饱和脂肪（PUF）饮食方案。在选定的时间间隔进行了多项测试，以评估SF或PUF对血小板组成和活化的影响。随着PUF饮食导致血清胆固醇下降，血浆肝素中和活性降低（通过肝素-凝血酶凝血时间测定），同时还观察到循环血小板聚集体数量减少。这两个参数表明血小板活化减弱。在两个饮食阶段，丙二醛生成（前列腺素合成指标）均未改变。饮食脂肪质量的变化体现在血小板脂质的磷脂部分，尤其是磷脂酰胆碱和鞘磷脂。当受试者食用PUF时，全血血小板计数显著降低，但并非所有这些变化都反映在富含血小板的血浆中。这些结果表明，食用SF饮食（发达国家的标准饮食）的看似正常的人血小板可能被激活，而用PUF替代饮食中的SF可能会降低这种激活。
