![]() ![]() Diet as a complex variable, is often used with multiple approaches to examine its association with the risk of disease ( 7). Plasma exchange, phlebotomy, and rheopheresis are applied directly, whereas in indirect method, we regulate erythrocytes, platelets, and endothelial cells etc., that may have an effect on blood viscosity, ( 1, 2). Two therapeutic procedures are available for decreasing blood viscosity: direct and indirect. ![]() Moreover, abnormal blood viscosity is closely related to the pathogenesis, development, and prognosis of several life-threatening diseases including chronic cerebral infarction, transient ischemic attack, diabetes mellitus, haemorrhagic shock, renal disease, and risk factors for stroke ( 5, 6). Blood viscosity rising, may increase morbidity/mortality of cardiovascular patients ( 3, 4). Blood viscosity is mainly determined by haematocrit, plasma viscosity, the deformability and aggregation of red blood cells (RBCs), and shear rate ( 1, 2). ![]() Blood viscosity (BV) is an important blood property, and plays a key role in maintaining vascular homeostasis. ![]()
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