Lipid and phospholipid fatty acid composition of plasma, red blood cells, and platelets and how they are affected by dietary lipids: a study of normal subjects from Italy, Finland, and the USA.

R. Dougherty; C. Galli; A. Ferro-Luzzi; J. M. Iacono

DOI:10.1093/ajcn/45.2.443

Corpus ID: 4436467

Lipid and phospholipid fatty acid composition of plasma, red blood cells, and platelets and how they are affected by dietary lipids: a study of normal subjects from Italy, Finland, and the USA.

@article{Dougherty1987LipidAP,
  title={Lipid and phospholipid fatty acid composition of plasma, red blood cells, and platelets and how they are affected by dietary lipids: a study of normal subjects from Italy, Finland, and the USA.},
  author={R. Dougherty and C. Galli and A. Ferro-Luzzi and J. M. Iacono},
  journal={The American journal of clinical nutrition},
  year={1987},
  volume={45 2},
  pages={
          443-55
        }
}

R. Dougherty, C. Galli, +1 author J. M. Iacono

Published 1987

Medicine

The American journal of clinical nutrition

A pilot study was conducted of males 40-45 years old from rural areas of three countries to study the long-term effects of dietary fats on the lipids of plasma, red blood cells (RBCs), and platelets. Differences were observed in cholesterol and phospholipid levels of plasma. Total phospholipids of RBCs and platelets were similar in all three countries. The pattern of individual phospholipids of RBCs in the Finnish and Italian samples differed from the American samples. In all plasma and RBC… CONTINUE READING

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