Postprandial Triglyceride‐Rich Lipoproteins from Type 2 Diabetic Women Stimulate Platelet Activation Regardless of the Fat Source in the Meal

Scope The aim of this study is to examine whether postprandial (PP) triglyceride‐rich lipoproteins (TGRL) secreted after a moderate fat intake would activate platelets differently according to their fatty acid (FA) composition. Methods and results In a parallel single‐blind randomized trial, 30 women with type 2 diabetes are assigned a breakfast containing 20 g lipids from butter versus hazelnut‐cocoa spread (HCS) rich in palm oil. Blood samples are collected at fasting and 4 h PP. FA composition of fasting and PP TGRL and their effects on the activation of platelets from healthy blood donors are assessed. Both breakfasts similarly increase plasma ApoB‐48, plasma, and TGRL triglycerides ( p < 0.05). TGRL mean diameter increases after both breakfasts and is greater after the butter breakfast. Both breakfasts are rich in palmitic acid, and the HCS breakfast contains 45% oleic acid. TGRL FA composition reflects the dietary FA composition. Pre‐incubation of platelets with fasting and PP TGRL increases collagen‐stimulated aggregation ( p < 0.01 vs control). Fasting and PP TGRL similarly increase agonist‐induced thromboxane B 2 concentrations, and this effect is concentration‐dependent for PP TGRL. Conclusion PP TGRL from type 2 diabetic women after a palm‐oil spread versus butter‐based mixed meal induce similar acute in vitro platelet activation.