Effect of ethanol on blood viscosity and erythrocyte flexibility in healthy men
作者:
M. E. HILLBOM,
M. KASTE,
L. TARSSANEN,
R. JOHNSSON,
期刊:
European Journal of Clinical Investigation
(WILEY Available online 1983)
卷期:
Volume 13,
issue 1
页码: 45-48
ISSN:0014-2972
年代: 1983
DOI:10.1111/j.1365-2362.1983.tb00063.x
出版商: Blackwell Publishing Ltd
关键词: Blood viscosit;erythrocyte flexibility;ethanol;ischaemic brain infarction;packed cell volume
数据来源: WILEY
摘要:
Abstract.The effects of ethanol on blood rheology were studied in twelve healthy male volunteers each serving as his own control. They drank 1.5 g (33 mmol) of ethanol per kg body weight in fruit juice over 2.5 h under controlled laboratory conditions. Blood and plasma viscosity, packed cell volume and erythrocyte flexibility were measured before and 3, 12 and 16 h after ethanol ingestion began, and again during a second session equal volumes of fruit juice were consumed. Packed cell volume varied similarly after ingestion of juice with or without ethanol. Blood viscosity remained almost unchanged after ethanol, while drinking of juice caused an initial decrease followed by a significant (P<0.05) increase from 4.04 (SEM 0.06) to 4.32 (SEM 0.18) mPa.s. The juice also caused more significant fluctuations in erythrocyte rigidity (whole blood) than ethanol, which had parallel but insignificant effects. We conclude that a blood ethanol concentration of 28 mmol 1‐1failed to induce any marked changes in blood rheolog
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