Acute platelet changes after large meals of saturated and unsaturated fats.
Large amounts of saturated fats (S.F.) or unsaturated fats (U.S.F.) were given to healthy volunteers at a single meal. The heparin thrombin clotting-time, which may measure platelet factor 4 released from platelets into the plasma, was shortened after S.F. and prolonged after U.S.F. The antithrombin clotting activity decreased after S.F. and increased after U.S.F. The platelet-count decreased and the platelet volume increased after both S.F. and U.S.F.
D000328:Adult; D000991:Antithrombins / Q000032:analysis; D001772:Blood Cell Count; D001780:Blood Coagulation Tests; D001792:Blood Platelets / Q000166:cytology*; D002079:Butter; D004041:Dietary Fats / Q000008:administration & dosage*; D005224:Fats, Unsaturated / Q000008:administration & dosage*; D005260:Female; D006493:Heparin; D006801:Humans; D008297:Male; D008383:Margarine; D008875:Middle Aged; D010978:Platelet Factor 4 / Q000032:analysis; D013917:Thrombin; D013997:Time Factors
D000991:Antithrombins; D004041:Dietary Fats; D005224:Fats, Unsaturated; D010978:Platelet Factor 4; D002079:Butter; D008383:Margarine; D006493:Heparin; D013917:Thrombin