Dietary fatty acids, platelets, endothelial cells and coronary heart disease

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Abstract
The dietary fatty acids include saturated and unsaturated fatty acids of the n-9, n-6 and n-3 families. Their quantity and quality are reflected in the plasma lipoproteins. The platelet and endothelial cell lipid composition also is influenced by the dietary fatty acids. These changes have consequences for cellular lipid and prostanoid metabolism and other cellular functions which could be related to the thrombosis mechanism. A high intake of saturated and n-9 unsaturated fatty acids induces changes in plasma, platelets and endothelial cells favouring thrombosis and atherosclerosis. By contrast, both n-6 and n-3 fatty acids give rise to plasma lipoprotein and cellular lipid composition that counteract atherosclerosis and thrombosis. The ideal balance between the various dietary fatty acids is not known. Experimental and epidemiological studies support the recommendation of a low saturated fat intake with supplement of both n-6 and -3 polyunsaturated fatty acids.