Einflüsse der Ernährung auf rheologische Parameter

Journal/Book: Ärztezeitschrift für Naturheilverfahren. 1991; 32/2: 115-117.

Abstract: Parameters that are related to the rheological properties of the blood are plasma viscosity, haematocrit, coagulation activity, erythrocyte flexibility and the way in which the erythrocytes and thrombocytes behave in the blood stream. It is shown that rheological parameters exhibit an influence an the pathogenesis and the course of arteriosclerotic diseases of the vessels and it is discussed which possibilities are available to influence the rheological properties of the blood through the nutrition. In particular it is demonstrated which role fat consumption plays and what an effect metabolites of essential fatty acids may exhibit. Especially indicated are nutrition-therapeutical measures for influencing rheological parameters in case of hyperlipoproteinanaemia, hypertension, atherosclerosis, disorders in the peripheral perfusion, diseases of arterial occlusion and diabetes mellitus. At present the interest of the cardiology and angiology in these topics is growing.

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