Platelet phospholipid fatty acid composition and function in vegans compared with age- and sex-matched omnivore controls

Article Abstract:

Phospholipid composition and platelet function, as well as dietary consumption, was compared between vegetarians and omnivores. The vegans had low saturated fatty acid intake compared to the control groups. Their dietary intake of linoleic acid, dietary fiber, carotene, vitamin C and E were also found to be higher than the omnivores. However, the proportions of eicosapentaenoic and docosahexaenoic acids in platelet lipids were lower. No relationship between linoleic acid intake and platelet aggregation was established and platelet function was found to be normal among the vegetarians. Findings were correlated with past studies.

Food and nutrition, Nutrition, Vegetarians, Blood chemical analysis, Linoleic acids, Linoleic acid, blood

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The effect of quality and amount of dietary fat on the susceptibility of low density lipoprotein to oxidation in subjects with impaired glucose tolerance

Article Abstract:

A tendency to increase the susceptibility of low density lipoprotein to oxidation was observed in a moderate fat diet rich in monounsaturated fat (MUFA-diet), compared to a moderate fat diet rich in polyunsaturated fat (PUFA-diet). A significant difference between the negative mean change in lag time to oxidation in the PUFA-diet group and the slightly positive mean change in lag time in the MUFA-diet group was also noted. These results indicate that the MUFA-diet would prove more beneficial to patients with impaired glucose tolerance than a PUFA-diet.

Health aspects, Dietary fat, Glucose metabolism, Unsaturated fatty acids

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Comparison of an oleic acid enriched-diet vs NCEP-I diet on LDL susceptibility to oxidative modifications

Article Abstract:

A new study investigates the effect on the susceptibility of plasma Low Density Lipoprotein (LDL) to oxidative modifications of two similar high fat diets, prepared with virgin olive oil and refined high monounsaturated fatty acid (MUFA) sunflower oil. The study shows that MUFA diets give rise to an increase in mono- and poly-unsaturated plasma LDL-phospholipid fatty acids compared to the National Cholesterol Education Program step 1 phase diet.

Low-fat diet, Low fat diet, High density lipoproteins

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