Three weeks after diet intervention, no significant longitudinal change was observed within either group (−2.8☑.7 in vegetarians and −1.6☒.1 in controls) thus, at the three–week measuring point, no significant intergroup difference was noted. In their two groups, BFS at baseline was almost equal. Ernst study, the blood fluidity score is evaluated. This suggests that DBB can reduce oxidative stress ( 13). And also, after DBB ingestion Level of d–ROMs significantly fell from 337.2☑8.5 to 316.5☑2.9 Carrotelli units (Carr. This finding, indicated that DBB decreased blood fluidity. In the placebo group, this time had no significant difference (52.4☓.4 to 51.4☒.6 sec, mean ± SEM). Blood passage time significantly decreased by DBB ingestion from 55.4☓.4 to 47.6☒.0 sec (mean ± SEM, p<0.05). In the study of Yoshizu Nozawa, blood fluidity was measured. For identical opinion differences were discussed and finally, extracted data included time and place, author, methodology, method of use/type/amount/of the diet, details of comparative nutrition regimen, duration of treatment, follow-up timing, case characteristics, number of randomized cases, number lost to follow-up, primary and secondary outcomes and adverse events. Two authors independently did the article review for eligibility and entry criteria. The secondary outcomes were erythrocyte aggregation, systolic blood pressure, diastolic blood pressure, platelet aggregation, and other laboratory tests. Whole blood viscosity, plasma viscosity, blood fluidity (blood passage time), blood fluidity score (BFS), haematocrit and side-effects of the diet were our primary outcomes. We rejected the studies without random allocation or clear randomization. The experimental interventions included any types of local or traditional diet without timing usage, dosage, or preparation method restriction. Studies on individuals with organ disease, obesity, hypertension, hyperlipoproteinemia, diabetes, cardiocerebrovascular disease, smoking, or drug treatment and other similar cases were excluded.
The RCTs that evaluated diet affecting blood viscosity in apparently healthy individuals were considered. A systematic review study on randomized controlled trials was carried out to assess the association between diet and blood viscosity. Based on recent findings, plant–based foods and avoiding animal–based foods can decrease coronary artery diseases ( 11). The relationship between some nutritional–related diseases such as hypertriglyceridemia, hypoalbuminemic disorders, and diabetes mellitus, and blood and plasma viscosity has been demonstrated in several studies ( 6, 10). The effect of diet on human health has been indicated in many clinical and population–based studies, which provide evidence that a health dietary pattern can reduce the incidence of cardiovascular disorders, cancers, diabetes, and several other chronic diseases ( 8, 9). Diet as a complex variable, is often used with multiple approaches to examine its association with the risk of disease ( 7). Plasma exchange, phlebotomy, and rheopheresis are applied directly, whereas in indirect method, we regulate erythrocytes, platelets, and endothelial cells etc., that may have an effect on blood viscosity, ( 1, 2). Two therapeutic procedures are available for decreasing blood viscosity: direct and indirect. Moreover, abnormal blood viscosity is closely related to the pathogenesis, development, and prognosis of several life-threatening diseases including chronic cerebral infarction, transient ischemic attack, diabetes mellitus, haemorrhagic shock, renal disease, and risk factors for stroke ( 5, 6).
Blood viscosity rising, may increase morbidity/mortality of cardiovascular patients ( 3, 4). Blood viscosity is mainly determined by haematocrit, plasma viscosity, the deformability and aggregation of red blood cells (RBCs), and shear rate ( 1, 2). Blood viscosity (BV) is an important blood property, and plays a key role in maintaining vascular homeostasis.
0 kommentar(er)
