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Blood rheology in vegetarians

Published online by Cambridge University Press:  09 March 2007

E. Ernst ,
L. Pietsch ,
A. Matrai  and
J. Eisenberg
E. Ernst
Affiliation:
Hemorheology Research Laboratory, Clinic for Physical Medicine, University of Munich, D-8000 München 2, Ziemssenstrasse 1, Federal Republic of Germany
L. Pietsch
Affiliation:
Hemorheology Research Laboratory, Clinic for Physical Medicine, University of Munich, D-8000 München 2, Ziemssenstrasse 1, Federal Republic of Germany
A. Matrai
Affiliation:
Hemorheology Research Laboratory, Clinic for Physical Medicine, University of Munich, D-8000 München 2, Ziemssenstrasse 1, Federal Republic of Germany
J. Eisenberg
Affiliation:
Hemorheology Research Laboratory, Clinic for Physical Medicine, University of Munich, D-8000 München 2, Ziemssenstrasse 1, Federal Republic of Germany
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Abstract

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1. Blood rheology has been quantified by measuring blood and plasma viscosity, packed cell volume (PCV), erythrocyte filterability and erythrocyte aggregation in forty-eight voluntary vegetarians and compared with matched controls.

2. Results show that in vegetarians, values for PCV were lower than those in controls, leading to reduced native blood viscosity. In addition PCV-standardized blood viscosity was also decreased. This was brought about mostly by lower plasma viscosity. Erythrocyte rheology seemed to be unaltered. Stricter avoidance of animal products was associated with even lower values for these indices.

3. These observations are in agreement with the fact that other low-cardiovascular-risk groups show better than average blood fluidity. They are consistent with the hypothesis that in vitro measurements of blood rheology may provide signs of early atherosclerotic changes in vivo.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 56 , Issue 3 , November 1986 , pp. 555 - 560
Copyright
Copyright © The Nutrition Society 1986

References

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