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

Abstract

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)