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

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.
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.
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 This trial showed that the plant–based food used in this study could improve blood rheology.