Hyperviscosity Syndrome : A Nutritionally Modifiable Cardiovascular Risk Factor
Blood viscosity (BV) is a biomarker comparable to atherosclerosis and hypertension in the assessment of cardiovascular risk. Diet choices associated with dehydration, choline deciency, and fatty acid imbalances predispose to unfavorable, high BV. Conversely, dietary changes that support hydration, digestion, and optimal nutrient status reduce BV. In this way, what someone eats affects not only the biochemical parameters measured in conventional laboratory tests, but also biophysical parameters such as pressure and ow.