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Human platelet aggregation and phospholipid fatty acid composition during omega-3 fatty acid enriched egg consumption: influence of nutrient intake and omega-3 fatty acid source
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The current study investigated the usefulness of omega-3 polyunsaturated fatty acid (n-3 PUFA) enriched eggs for duplicating health benefits of consuming fish, specifically decreasing platelet aggregation via changes in plasma phospholipid (PL) composition. A further aspect of this investigation was to determine if other nutrients may significantly hinder or promote the incorporation of omega-6 and omega-3 PUFA, specifically essential fatty acids (EFA), and their derivatives, into plasma PL. Healthy, normolipidemic individuals (n=30) consumed four typical, linolenic acid-rich (LNA; 18:3n-3), or docosahexaenoic acid-rich (DHA; 22:6n-3) eggs weekly for alternating six-week periods, separated by four-week washouts, in a completely randomized design. According to analysis of variance using the GLM procedure of SAS, either n-3 PUFA-rich egg promoted the accumulation of n-3 PUFA in the phosphatidylethanolamine (PE) fraction of plasma rather than the phosphatidylcholine (PC) fraction. Likewise, both eggs resulted in significant reductions in linoleic acid (LINO; 18:2n-6) esterification in plasma PE. The influence of eggs on plasma PL n-3 PUFA was physiologically significant as platelet aggregation was decreased in response to consuming either DHA-rich or LNA-rich eggs but not in response to typical egg consumption, as determined by non-parametric analysis using Chi Square. Stepwisemultiple regression of dietary nutrients and plasma PL PUFA composition indicated that dietary intake accounted for 42% of the variability in plasma PL EFA. Dietary carbohydrate (CHO), as a percentage of total energy, was significantly different between subjects for which the within 20% versus >20% difference from measured. The plasma EFA profile of individuals consuming dietary CHO in amounts recommended by the current RDA was significantly less predictable by the model than for those consuming lesser amounts of CHO. These data suggest that individuals consuming increased CHO may consume less EFA, consume EFA infrequently, or conversely, those individuals with low CHO intake have higher EFA intake. The results of the current study suggest that eggs designed to be rich in n-3 PUFA can supply health benefits typically associated with fish consumption. Our findings also suggest that excess dietary CHO may interfere with the accumulation of EFA in plasma PL.
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Includes bibliographical references: p. 86-95.
Issued also on microfiche from Lange Micrographics.
Hatch, Sandra D (1997). Human platelet aggregation and phospholipid fatty acid composition during omega-3 fatty acid enriched egg consumption: influence of nutrient intake and omega-3 fatty acid source. Master's thesis, Texas A&M University. Available electronically from
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