The effects of dietary omega 3 fatty acids on platelet composition and function in man: a prospective, controlled study.
Level 3 - non-randomized controlled study
Prospective controlled dietary trial without reported randomization
What was done
Healthy human volunteers were placed on diets containing salmon oil versus a control diet in a prospective controlled study to assess the incorporation of eicosapentaenoic acid (C20:5 omega-3) into platelets and measure alterations in bleeding time, platelet retention, and platelet aggregation.
What was found
Diets containing salmon oil resulted in 6.1% eicosapentaenoic acid incorporation into platelet phospholipids alongside a decrease in arachidonic acid (C20:4 omega-6), raising the C20:5/C20:4 ratio from 0.0045 on the control diet to 0.3 on the salmon diet. Bleeding times lengthened from 6.75 to 10 minutes (p < 0.005), platelet retention on glass beads decreased from 89% to 78% (p < 0.0005), and platelet aggregation in response to dilute ADP was inhibited.
Why it matters
This study demonstrated an early human mechanism connecting dietary marine omega-3 fatty acids to reduced platelet reactivity and prolonged bleeding time, providing a biological rationale for lower rates of cardiovascular thrombotic events observed in high-fish-consuming populations.
Limits
The abstract does not report the participant sample size, demographics, or trial duration. Randomization and blinding details are omitted, and clinical vascular endpoints were not evaluated.
Cited by
- supports High-dose omega-3 supplementation reduces platelet aggregation and lengthens bleeding time to an extent comparable to aspirin.