Effect of postprandial lipaemia on platelet function in man evaluated in whole blood

The effect of a fatty meal (100 g of fat) on platelet function is evaluated. Two hours after the fat intake (dairy cream) there is a significant reduction in the initial stages of platelet activation by collagen (1 and 0.5 micrograms/ml) as measured by a new analytical method, the BASIC wave, and by the decrease in the beta-Thromboglobulin released by stimulated platelets. This effect is greater in platelet rich plasma (PRP) than in whole blood. Red blood cells (RBC) have a potentiating effect on platelet activation by collagen both before and after the fat intake which is indicated by an increase in the BASIC wave intensity. No significant differences were found, however, in platelet aggregation in PRP or whole blood evaluated by impedance aggregometry. These results suggest that the increase of chylomicrons after fat intake has an inhibitory effect on platelet activation but does not modify platelet aggregation. In addition, it seems that lipaemia does not modify RBC interactions with platelets in collagen stimulated samples.