Blood viscosity in cerebrovascular disease

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Abstract
In patients with cerebrovascular disease, the viscosity of fresh whole blood without anticoagulant and of plasma is usually relatively high. In addition, the viscosity of whole blood varies sig-nificantly. On low fat diet containing approximately 15 g of fat and 20 g of vegetable and fish oil, the viscosity, after a delay of 3 to 6 months, drops slowly to or toward normal. The period of obser-vation of patients on the low fat diet was up to 30 months. At the same time the viscosity becomes progressively more stable. There is also a marked tendency for the red blood cells to mix intimately with the platelets and white blood cells of the buffy coat in cerebrovascular cases. Similar mixing occurred in only an occasional control subject.[long dash]Auth. summ. and concl.