TY - JOUR ID - 10439 TI - Effect of a functional food (vegetable soup) on blood rheology in patients with polycythemia JO - Avicenna Journal of Phytomedicine JA - AJP LA - en SN - 2228-7930 AU - Naghedi Baghdar, Hamideh AU - Nematy, Mohsen AU - Kooshyar, Mohammad-Mahdi AU - Taghipour, Ali AU - Sajadi Tabassi, Sayyed Abolghasem AU - Shokri, Sadegh AU - Javan, Roghayeh AU - Nazari, Seyed Mohammad AD - Student Research Committee, School of Persian and complementary medicine, Mashhad University of Medical Sciences, Mashhad, Iran AD - Department of Biochemistry and Nutrition Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran AD - Department of Internal Medicine, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran AD - Department of School of Public Health, Mashhad University of Medical Sciences, Mashhad, Iran. AD - Pharmacological Research Center of Medicinal Plants, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran AD - School of Persian and complementary medicine, Mashhad University of Medical Sciences, Mashhad, Iran AD - Traditional and Complementary Medicine Research Center, Sabzevar University of Medical Sciences, Sabzevar, Iran AD - Department of Persian and complementary medicine, School of Persian and complementary medicine, Mashhad University of Medical Sciences, Mashhad, Iran Y1 - 2018 PY - 2018 VL - 8 IS - 5 SP - 389 EP - 398 KW - Blood rheology KW - Blood viscosity KW - Polycythemia KW - Functional food KW - Diet DO - 10.22038/ajp.2018.25645.1930 N2 - 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. UR - https://ajp.mums.ac.ir/article_10439.html L1 - https://ajp.mums.ac.ir/article_10439_73c01edaa9cdd5406529008eff5b2c4e.pdf ER -