In a study of favourable effects of berry consumption on platelet formation, blood pressure and HDL cholesterol, the following results are reported
Berry consumption inhibited platelet function as measured with a platelet function analyzer (using collagen and ADP as platelet activator) [changes: 11% and –1.4% in the berry and control groups, respectively; P=0.018, ANCOVA]. Plasma biomarkers of platelet activation, coagulation and fibrinolysis did not change during the intervention. Serum HDL-cholesterol concentrations increased significantly more (P=0.006, ANCOVA) in the berry than in the control group (5.2% and 0.6%, respectively), but total cholesterol and triacylglycerol remained unchanged. Systolic BP decreased significantly (P=0.050, ANCOVA). Polyphenol and vitamin C concentrations in plasma increased, whereas other nutritional biomarkers (i.e. folate, tocopherols, sodium and potassium) were unaffected.
Source: Erlund, I., Koli, R., Marniemi, J., Puuka, P., Mustonen, P. Mattila, P. & Jula, A. (2008). Favourable effects of berry consumption on platelet function, blood pressure and HDL cholesterol. American Journal of Clinical Nutrition, 87(2). 323–331.
Which of the following would you consider a possible conclusion from this report?
A. The consumption of berries caused an increase in HDL-cholesterol, indicating a possible role in prevention of cardiovascular disease.
B. The consumption of berries did not cause any change in platelet function, thus indicating no potential role in prevention of cardiovascular disease.
C. The consumption of berries did not cause any change in the control group, thus indicating a possible role in prevention of cardiovascular disease.
D. None of the above.
Answer: A
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