Poster Topical Area: Obesity

Location: Hall D

Poster Board Number: 669

P23-042 - Associations of Platelet Indices with Body Fat in Chinese Adults

Sunday, Jun 10
8:00 AM – 6:00 PM

Abstract

Objective: To identify the extent to which body fat is related to platelet quantity and activation, we investigated the associations between platelet indices and body fat including fat mass and fat distribution.

Methods: A total of 3,327 individuals aged 18-80 years old were enrolled. Body fat was assessed by the dual-energy X-ray absorptiometry. Blood samples were collected to measure metabolic profiles and platelet indices, including platelet quantity index (platelet count (PLT)), and platelet activation indices (mean platelet volume (MPV), plateletcrit (PCT), platelet distribution width (PDW), and platelet large cell ratio (PLCR)). Adjusted multivariate linear regression and multivariate logistic regression models were used to identify the associations of platelet indices with body fat.

Results: Both PLT and PCT were positively associated with body mass index, waist circumference, waist hip ratio, total fat mass, total fat mass percentage, trunk fat mass percentage, android fat mass percentage, and android to gynoid fat ratio, and was negatively associated with gynoid fat mass percentage, total lean mass percentage, and skeletal muscle index. The associations remained significantly even after adjusting high sensitivity C-reactive protein. No significant associations were found between other three platelet indices (MPV, PDW, and PLCR) and body fat.

Conclusions: Our study found that PLT and PCT were the only indices that associated with body fat including fat mass and fat distribution. As PCT is mainly explained by PLT, these associations suggested that platelet quantity, rather than platelet activation indices, was closely related to body fat.




Funding Source: This study was supported by the grant from the Cyrus Tang Foundation (419600-11102), with additional grants from the China Medical Board (CMB) Collaborating Program (15-216 and 12-108).

CoAuthors: Da Gan – Zhejiang University; Yuan Ru – Zhejiang University; Guowei Wang – Zhejiang University; Chao Huang – Zhejiang University; Shankuan Zhu – Zhejiang University

Shuang Han

Department of Nutrition and Food Hygiene, School of Public Health, School of Medicine
Hangzhou, Zhejiang, China (People's Republic)