饮食中11周增加的eicosapentaenoic酸对出血时间,脂质和血小板聚合的影响
Lancet (London, England)
|November 28, 1981
概括
富含乙酸 (EPA) 的鱼类饮食延长了出血时间,减少了血小板聚合. 这些效应表明,除了对常见药物的血小板敏感性的简单变化之外,还有复杂的机制.
科学领域:
- 心血管科学 心血管科学
- 营养科学 营养科学
- 血液学 血液学 血液学
背景情况:
- 众所周知,通过饮食摄入omega-3脂肪酸,特别是eicosapentaenoic acid (EPA),会影响心血管健康.
- 血小板功能在血液静止和血栓形成中至关重要,其通过饮食因素的调节是积极研究的领域.
研究的目的:
- 为了研究富含EPA的鱼类饮食对血小板脂脂肪酸成分,血小板聚合和健康男性出血时间的影响.
- 检查这种饮食和乙盐酸 (ASA) 对这些参数的联合影响.
主要方法:
- 十名健康的男性在11周内饮食部分取代了鱼类,每天提供2-3克EPA.
- 在饮食干预之前和期间,乙盐酸 (ASA) 用于两种剂量 (3.5和10毫克/公斤).
- 测量包括血小板脂脂肪酸成分,血小板聚合 (由原和ADP诱导) 和出血时间.
主要成果:
- 富含EPA的饮食显著延长了出血时间 (42%),并降低了血小板聚合能力.
- 血小板脂显示omega-3脂肪酸的增加 (C20:5,C22:6) 和omega-6脂肪酸的减少 (C18:2,C20:3).
- 降低对原的血小板聚合是暂时的,而对ADP的敏感性降低在饮食后持续存在;ASA的影响与饮食相加.
结论:
- 富含omega-3多不和脂肪酸的饮食,如EPA,可以减少血小板与血管壁的相互作用.
- 涉及的机制很复杂,不仅仅是血小板对原蛋白和ADP或前列腺素平衡的反应的简单改变.
- 饮食中的EPA和ASA对出血时间产生协同作用,突出显示它们对血小板功能的联合影响.
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