The influence of fish, meat and polyunsaturated fat intakes on platelet phospholipid polyunsaturated fatty acids in male Melbourne Chinese and Caucasian

Article Abstract:

This article investigates the relationship between diet, cardiovascular disease, and blood platelet physiology. An analysis of adipose tissue, food habits, meat consumption is presented.

Australia, Statistical Data Included, Meat, Risk factors, Physiological aspects, Composition, Diet, Nutritional aspects, Food habits, Blood platelets, Unsaturated fatty acids, Fish oils in human nutrition, Fish oils, Unsaturated fatty acids in human nutrition

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The association of diet and thrombotic risk factors in healthy male vegetarians and meat-eaters

Article Abstract:

Cardiovascular disease is the major cause of premature mortality in Western society, and saturated fat (SFA) intake is seen as a major cause as it raises blood low density lipoprotein cholesterol (LDL-C) levels. A cross-sectional study was undertaken of thrombosis risk indicators in health male subjects who consume large quantities of meat. Blood cell counts, lipoprotein lipids, coagulation factors, plasma 11-dehydro thromboxane B(sub2) and plasma and platelet phospholipid fatty acid profiles were compared in meat consumers and vegetarians. The meat eating groups were found to have a range of thrombotic and atherosclerotic risk factors higher than the vegetarian an vegan groups, and it is suggested that meat eaters reduce their SFA intake.

Research, Fatty acids

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