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

Document Type: Original Research Article


1 Student Research Committee, School of Persian and complementary medicine, Mashhad University of Medical Sciences, Mashhad, Iran

2 Department of Biochemistry and Nutrition Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

3 Department of Internal Medicine, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

4 Department of School of Public Health, Mashhad University of Medical Sciences, Mashhad, Iran.

5 Pharmacological Research Center of Medicinal Plants, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

6 School of Persian and complementary medicine, Mashhad University of Medical Sciences, Mashhad, Iran

7 Traditional and Complementary Medicine Research Center, Sabzevar University of Medical Sciences, Sabzevar, Iran

8 Department of Persian and complementary medicine, School of Persian and complementary medicine, Mashhad University of Medical Sciences, Mashhad, Iran


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.


Main Subjects

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