Effect of Different Dietary Fats on Blood Coagulation, Platelet Economy, and Blood Lipids

Abstract

The weight of the evidence from many studies indicates that blood-clotting as measured by in vitro tests is accelerated during alimentary lipaemia (O'Brien, 1957; Mustard, 1961). O'Brien (1958), however, has empha- sized the need for caution in concluding from such results that there are corresponding changes in vivo. Measurement of platelet survival and turnover allows some estimate of in vivo clotting (Murphy and Mustard, 1961). We have therefore studied blood coagulation, platelet survival and turnover, and blood lipids in a group of seven patients maintained successively on each of three rigidly controlled diets for a period of four or more weeks each. l