The influence of dietary carbohydrate on blood phospholipids Public Deposited

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  • The effect of source of dietary carboyhydrate upon the concentration and distribution of phospholipids in the fractions of human blood was studied. Three healthy women received diets which contained 16% of the calories as protein, 40% as fat, and 44% as carbohydrate. During the four dietary periods of six days each, 80% of the carbohydrate was supplied alternately by sucrose (Sugar Diet) or by polysaccharides from natural sources (Complex Diet). Blood samples were drawn before breakfast on the final day of each dietary period. The total lipid, lipid phosphorus, and distribution of phospholipids were determined in erythrocytes, leukocytes, platelets, and plasma. Clotting time of the platelet-rich plasma of the subjects was determined. In periods of this length, no consistent changes in the blood lipids could be detected. The Sugar Diet appeared to increase the proportion of phosphatidyl choline and decrease the proportion of sphingomyelin slightly in the plasma and platelets. The phosphatidyl choline fraction of the leukocyte phospholipids decreased slightly after the Sugar Diet. No relationship was observed between in vitro coagulation time and the distribution of phospholipids in the blood fractions. One subject did demonstrate a marked increase in coagulation time after the diet containing complex carbohydrate.
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