Dietary factors affecting blood viscosity
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Dietary Patterns and Blood Viscosity
Several studies show that dietary choices can significantly affect blood viscosity, which is linked to the risk of cardiovascular and cerebrovascular diseases. Diets rich in certain foods, such as dried-bonito broth, vegetarian meals, and onion–olive-oil capsules, have been shown to reduce blood viscosity or improve blood fluidity in healthy individuals. These effects are likely due to changes in blood passage time, plasma viscosity, and other related parameters like hematocrit (HCT) .
High-Fat, High-Salt, and Alcohol Diets: Negative Impact on Blood Viscosity
Long-term consumption of high-fat, high-salt diets and alcohol can increase blood viscosity, as demonstrated in animal studies. These diets lead to higher whole blood viscosity (WBV), plasma viscosity (PV), and increased red blood cell count and hematocrit. The mechanisms include increased fibrinogen, platelet aggregation, and imbalances in vascular factors, all contributing to thicker blood and higher blood pressure 25. This pattern is also associated with chronic inflammation and disruption of the intestinal barrier, further worsening blood viscosity .
Omega-3 Fatty Acids and Blood Rheology
Dietary supplementation with omega-3 polyunsaturated fatty acids, such as those found in fish oil, can improve blood rheology. Omega-3s increase the fluidity of red blood cell membranes, enhance their deformability, and reduce whole blood viscosity. These changes occur without altering plasma viscosity or hematocrit, suggesting that the benefits are due to improved cell membrane properties .
Sodium Intake, Obesity, and Other Risk Factors
High dietary sodium intake, obesity, and aging are all associated with increased blood viscosity and plasma viscosity in adults. These factors, along with higher triglyceride and cholesterol levels, contribute to thicker blood and are linked to higher blood pressure and cardiovascular risk .
Dietary Fiber and Blood Viscosity
Soluble dietary fibers, such as gums, pectins, psyllium, and β-glucans, are known for their viscous properties when mixed with fluids. While these fibers primarily affect the viscosity of digestive contents rather than blood directly, their consumption is associated with beneficial physiological responses, including improved blood lipid profiles and glycemic control, which may indirectly influence blood viscosity and cardiovascular health .
Conclusion
Dietary factors play a crucial role in modulating blood viscosity. Diets high in fat, salt, and alcohol increase blood viscosity and related cardiovascular risks, while diets rich in omega-3 fatty acids, certain plant-based foods, and possibly soluble fibers can help reduce blood viscosity and improve overall vascular health. Adopting healthier dietary patterns may therefore be an effective strategy for managing blood viscosity and reducing the risk of related diseases 123456.
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