Naghedi-Baghdar Hamideh, Nazari Seyed-Mohammad, Taghipour Ali, Nematy Mohsen, Shokri Sadegh, Mehri Mohammad-Reza, Molkara Tahereh, Javan Roghayeh
Student Research Committee, Faculty of Persian and Complementary Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Faculty of Persian and Complementary Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Electron Physician. 2018 Mar 25;10(3):6563-6570. doi: 10.19082/6563. eCollection 2018 Mar.
Increased whole blood viscosity is associated with increased risk of morbidity and mortality of several life-threatening diseases, including cardiovascular and cerebrovascular disease. The effect of diet on human health has been indicated in many studies, and a health dietary pattern can reduce the incidence of several chronic diseases.
The aim of this systematic review was to assess the effect of diet on blood viscosity and related parameters such as haematocrit (HCT).
This systematic review was carried out in 2017. MEDLINE, Embase, Scopus, Web of Science, and the Cochrane Central Register of Controlled Trials were searched from inception to 2 May 2017. We selected and included randomized clinical trials (RCTs) in the study. The inclusion criteria were articles that describe the effect of any types of local and traditional diet on blood viscosity in apparently healthy individuals.
Three randomized controlled trials were included in this systematic review. Different diets were used in the included trials. In one study, ingested dried-bonito broth (DBB) for four weeks, significantly reduced the blood passage time in the intervention group from 55.4±3.4 to 47.6±2.0 sec (mean ± SEM, p<0.05) compared with no significant change in the placebo group. Another study has shown significantly increased blood fluidity score in a vegetarian group in contrast to the control group after six weeks. In the last study, plasma viscosity was significantly decreased in a group which used onion-olive-oil capsules compared to the placebo group, with a highly significant difference between the two groups (p=0.0015).
Our components of food diets may decrease blood viscosity in health status. Better and expanded methodology may improve our results.
全血粘度增加与包括心血管和脑血管疾病在内的几种危及生命疾病的发病和死亡风险增加相关。许多研究表明饮食对人类健康有影响，健康的饮食模式可降低几种慢性病的发病率。
本系统评价的目的是评估饮食对血液粘度及相关参数如血细胞比容（HCT）的影响。
本系统评价于2017年进行。检索了MEDLINE、Embase、Scopus、Web of Science和Cochrane对照试验中央注册库，检索时间从建库至2017年5月2日。我们在研究中选择并纳入了随机临床试验（RCT）。纳入标准是描述任何类型的当地和传统饮食对明显健康个体血液粘度影响的文章。
本系统评价纳入了三项随机对照试验。纳入的试验使用了不同的饮食。在一项研究中，干预组摄入干鲣鱼汤（DBB）四周后，血液通过时间从55.4±3.4秒显著降至47.6±2.0秒（均值±标准误，p<0.05），而安慰剂组无显著变化。另一项研究表明，素食组在六周后与对照组相比血液流动性评分显著增加。在最后一项研究中，与安慰剂组相比，使用洋葱橄榄油胶囊的组血浆粘度显著降低，两组之间差异极显著（p = 0.0015）。
我们饮食中的成分可能在健康状态下降低血液粘度。更好且扩展的方法可能会改善我们的结果。
