Effect of dietary arachidonic acid and n-3 polyunsaturated fatty acids on the production of eicosanoids

Occlusive vascular disease is the major cause of death in western society and is strongly linked with consumption of specific fatty acids. This thesis investigates the extent to which dietary arachidonic acid alters the production of eicosanoid compounds and their subsequent effect on blood coagulation and thrombogenesis. It was found that increased levels of dietary arachidonic acid caused a rise in thrombosis potential, but this trend was reversed by the simultaneous consumption of omega-3 fatty acids.