EFFECTS OF DIETARY MARINE OILS AND OLIVE OIL ON FATTY-ACID COMPOSITION, PLATELET MEMBRANE FLUIDITY, PLATELET RESPONSES, AND SERUM-LIPIDS INHEALTHY HUMANS

The influence of various dietary marine oils and olive oil on fatty ac id composition of serum and platelets and effects on platelets and ser um lipids were investigated as part of an extensive study of the effec ts of these oils on parameters associated with cardiovascular/thrombot ic diseases. Healthy volunteers (266) consumed 15 mL/d of cod liver oi l (CLO); whale blubber oil (refined or unrefined); mixtures of seal bl ubber oil and CLO; or olive oil/CLO for 12 wk. In the CLO, seal oil/CL O, and whale oil groups, serum levels of eicosapentaenoic acid (EPA) w ere increased. In platelets, EPA was increased in the CLO, seal/CLO, a nd olive oil/CLO groups. The localization of n-3 polyunsaturated fatty acids in the triacylglycerols did not seem to influence their absorpt ion. Intake of oleic acid is poorly reflected in serum and platelets. No significant differences in triacylglycerols (TC), total cholesterol , or high density lipoprotein cholesterol were observed, even though T G were reduced in the CLO, CLO/seal oil, and whale oil groups. Mean pl atelet volume increased significantly in both whale oil groups and the CLO/olive oil group. Platelet count was significantly reduced in the refined whale oil group only. Lipopolysaccharide-stimulated blood tend ed to generate less thromboxane B-2 in CLO, CLO/seal, and CLO/olive gr oups. The whale oils tended to reduce in vivo release of beta-thrombog lobulin. In conclusion, intake of various marine oils causes changes i n platelet membranes that are favorably antithrombotic. The combinatio n of CLO and olive oil may produce better effects than these oils give n separately. The changes in platelet function are directly associated with alterations of fatty acid composition in platelet membranes.