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Further Experiences with Blood Coagulation after Fat Meals and Carbohydrate Meals
- Source :
- Circulation. 17:936-940
- Publication Year :
- 1958
- Publisher :
- Ovid Technologies (Wolters Kluwer Health), 1958.
-
Abstract
- There have been conflicting reports as to whether the ingestion of fat increases the tendency for the blood to clot, and hence, by implication, the risk of thromboembolic complications in man. In this study the effect of a single meal containing a large amount of fat was compared with that of a practically purely carbohydrate isocaloric meal. Under carefully controlled conditions the clotting time varied widely under fasting conditions, and after both fat and carbohydrate meals the clotting time became longer, shorter, or remain unchanged. The results were unpredictable and although a slight trend toward shortened clotting times was evidenced after the fat meals, the results did not reach accepted statistical standards of probability.
- Subjects :
- medicine.medical_specialty
Meal
business.industry
digestive, oral, and skin physiology
Carbohydrates
Physiology
Carbohydrate
Lipids
Endocrinology
Clotting time
Coagulation
Sweetening Agents
Physiology (medical)
Internal medicine
Milk fat
Humans
Ingestion
Medicine
Cardiology and Cardiovascular Medicine
business
Blood Coagulation
Subjects
Details
- ISSN :
- 15244539 and 00097322
- Volume :
- 17
- Database :
- OpenAIRE
- Journal :
- Circulation
- Accession number :
- edsair.doi.dedup.....a4380439eb253046fcdff63751e83f33
- Full Text :
- https://doi.org/10.1161/01.cir.17.5.936