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Journal of Parenteral and Enteral Nutrition
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Clinical Trial

Effects of Intravenously Infused Fish Oil on Platelet Fatty Acid Phospholipid Composition and on Platelet Function in Postoperative Trauma

Michel Roulet, MD

Nutrition Unit, University of Lausanne, Switzerland

Philippe Frascarolo, PHD

Nutrition Unit, University of Lausanne, Switzerland

Marianne Pilet

Nutrition Unit, University of Lausanne, Switzerland

Germain Chapuis, MD

Department of Surgery, University of Lausanne, Switzerland

Background: The aim of this study was to assess the short-term effect of IV infusion of fish oil emulsion on the fatty acid profiles of platelet phosphatidylcholine and phosphatidylethanolamine and on platelet function in postoperative patients. Methods: Over a 7-day period, 10 patients received a 20% soybean fat emulsion with an added 10% marine fish oil emulsion, whereas 9 controls received only 20% soybean fat emulsion. Results: By comparison with controls, in patients receiving fish oil, (1) a large increase in eicosapentaenoic acid (20:5n-3) was observed in both platelet phosphatidylcholine (1.55% ±0.17% vs 0.38% ± 0.06% by weight, p < .01) and phosphatidylethanolamine (2.21% ± 0.18% vs 0.66% ± 0.08% by weight, p<.01); (2) eicosapentaenoic acid (20:5n-3)/arachidonic acid (20:4n-6) ratios doubled in both platelet phosphatidylcholine (p < .01) and phosphatidylethanolamine (p < .05); (3) with collagen as aggregating factor, maximal reaction speed decreased (p < .02) and latency increased (p < .002); and (4) no toxic effect, in particular no increase of postoperative bleeding and no perturbation of hepatic and renal function, was observed during the fish oil infusion. Conclusions: A short-term IV infusion of fish oil clearly modifies the platelet composition and changes some parameters of platelet function. (Journal of Parenteral and Enteral Nutrition 21:296-301, 1997)

Journal of Parenteral and Enteral Nutrition, Vol. 21, No. 5, 296-301 (1997)
DOI: 10.1177/0148607197021005296
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