Studies on individuals with organ disease, obesity, hypertension, hyperlipoproteinemia, diabetes, cardiocerebrovascular disease, smoking, or drug treatment and other similar cases were excluded. The RCTs that evaluated diet affecting blood viscosity in apparently healthy individuals were considered. A systematic review study on randomized controlled trials was carried out to assess the association between diet and blood viscosity. Based on recent findings, plant–based foods and avoiding animal–based foods can decrease coronary artery diseases ( 11). The relationship between some nutritional–related diseases such as hypertriglyceridemia, hypoalbuminemic disorders, and diabetes mellitus, and blood and plasma viscosity has been demonstrated in several studies ( 6, 10). The effect of diet on human health has been indicated in many clinical and population–based studies, which provide evidence that a health dietary pattern can reduce the incidence of cardiovascular disorders, cancers, diabetes, and several other chronic diseases ( 8, 9). 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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