[The influence of controlled ethanol consumption on whole blood and plasma viscosity]

The aim of this study was to establish whether the single controlled ethanol consumption changes hemorrheological parameters. It has not been clear whether single alcohol intake in well controlled experimental conditions has had an influence on hemorrheological parameters. Twenty nine healthy men volunteers aged 20-30 have been examined. All volunteers have showed normal renal and hepatic function tests and have not suffered from hematological or cardiovascular diseases. The examined men have been randomly divided in two groups: the examined one: 19 persons aged 21-30 years, and the control group aged 20-28 years. The examined group has been treated with ethanol in quantity of one gram per kg of body weight during ten minutes. After one and half, three and five hours after the alcohol consumption fast venous blood samples with K2EDTA as an anticoagulant have been drown from anticubital vein. The following parameters have been determined before drinking ethanol and after at one and half, three and five hours: whole blood viscosity at 1s-1 divided by 300s-1, the plasma viscosity, the corrected--for--hematocrit 45% viscosity of blood, yield stress--calculated from Casson's equation on the basis of flow curve, blood morphology, arterial pressure and heart rate. The hematocrit-corrected viscosity has been remarkably elevated after 1.5 and 3 hours at all shear rates (e.g. from 20.6 +/- 2.0 mPas before to 25.1 +/- 2.5 mPas after 1.5 h from ethanol consumption; p < 0.001). Yield stress of blood has been increased after ethanol consumption too. Plasma viscosity has been significantly higher after five hours. In controls there have not been any time depended changes in rheological and hematological parameters.

The controlled consumption of ethanol in quantity of 1 gram per 1 kg of body weight has caused the following changes in hemorheological parameters: increase of corrected--for--45% hematocrit--whole blood viscosity, increase of plasma viscosity and increase of yeald stress.