Guest guest Posted January 27, 2003 Report Share Posted January 27, 2003 As a phylsiology graduate student in the ?70s I often took samples of my own blood, spun it down (i.e., used a centrifuge), and used it in research I was doing on red blood cells. Typically I would do this right after lunch, which, in those days, for me, often included something greasy such as fries or chips. (I knew better even then, but didn?t seem to care) The serum fraction (the cell free supernatant) is usually clear with a yellowish tinge when blood is sampled after fasting. I can tell you that my serum, after a high fat lunch, was very cloudy, and although this is anecdotal because I never measured it, it really did seem significantly more viscous. I even remember thinking at the time that I needed to stop eating so much junk but I was still a dumb kid without common sense and discipline. Given that blood fluid dynamics (rheology) is important in plaque formation, blood viscosity is part of this process too. I?ve not checked pubmed for publications on this, but I wouldn?t be surprised if there?s a lot there. Quote Link to comment Share on other sites More sharing options...
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