Effect of a functional food (vegetable soup) on blood rheology in patients with polycythemia.

Autor: Naghedi-Baghdar H; Student Research Committee, School of Persian and Complementary Medicine, Mashhad University of Medical Sciences, Mashhad, Iran., Nematy M; Biochemistry and Nutrition Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran., Kooshyar MM; Department of Internal Medicine, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran., Taghipour A; Department of Biostatistics and Health Sciences Research Center, School of Health, Mashhad University of Medical Sciences, Mashhad, Iran., Sajadi Tabassi SA; Pharmacological Research Center of Medicinal Plants, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran., Shokri S; Department of Persian and Complementary Medicine, School of Persian and Complementary Medicine, Mashhad University of Medical Sciences, Mashhad, Iran., Javan R; Traditional and Complementary Medicine Research Center, Sabzevar University of Medical Sciences, Sabzevar, Iran., Nazari SM; Department of Persian and Complementary Medicine, School of Persian and Complementary Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Jazyk: angličtina
Zdroj: Avicenna journal of phytomedicine [Avicenna J Phytomed] 2018 Sep-Oct; Vol. 8 (5), pp. 389-398.
Abstrakt: Objective: Key hemorheological variables are associated with several life-threatening diseases including cardio-cerebro-vascular diseases. A diet can influence the blood rheological variables. To compare the effectiveness of a vegetable soup on blood viscosity (BV), hematocrit (Hct), plasma fibrinogen, lipid profile, fasting blood sugar (FBS), and blood osmolarity in patients with polycythemia in comparison to a control group.
Materials and Methods: This randomized controlled trial study was conducted at Isar health clinics in Mashhad, Iran, during a 7-month period. Forty male participants (35 to 60 years old) with polycythemia, but without underlying diseases, were included. They randomly assigned to two groups and either received diet/phlebotomy or phlebotomy alone, for 6 weeks. The data were analyzed by SPSS version 16 using parametric tests.
Results: A significant reduction in BV at 30s (p ≤ 0.001), BV at 40s (p ≤ 0.001), BV at 50s (p ≤ 0.001), Hct (p ≤ 0.001), plasma fibrinogen (p ≤ 0.001), total cholesterol (p<0.01), LDL-cholesterol (p<0.01), VLDL-cholesterol (p ≤ 0.001), HDL-cholesterol (p ≤ 0.01), osmolarity (p ≤ 0.001), and FBS (p ≤ 0.001) was observed in diet recipients. Following the intervention, there was a significant decrease in triglyceride (intervention group, p<0.05; control group, p<0.05), in both groups.
Conclusion: This trial showed that the plant-based food used in this study could improve blood rheology.
Competing Interests: The authors have no conflict of interest to declare.
Databáze: MEDLINE
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