Meats and Fish Consumed in the American Diet Contain Substantial Amounts of Ether-Linked Phospholipids

The primary goal of this study was to determine the amounts of ether-containing phospholipids, along with their concentration of certain polyunsaturated acyl groups, from selected, commonly consumed foods of animal origin (salmon, catfish, pork, beef, turkey and chicken). Levels of ether-linked glycerolipids in the samples were of particular interest, because ingestion of ether lipids could contribute to the production of platelet-activating factor (PAF; 1-alkyl-2-acetyl-sn-glycero-3-phosphocholine), one of the most potent biological mediators known