Fats and Thrombus Formation

S.-E Bergentz; L.-E Gelin; C.-M Rudenstam

doi:10.1055/s-0038-1654940

Thrombosis and Haemostasis, Table of Contents

Thromb Haemost 1961; 05(03): 474-479
DOI: 10.1055/s-0038-1654940

Originalarbeiten – Original Article – Travaux Originaux

Schattauer GmbH

Fats and Thrombus Formation

An Experimental Study

S.-E Bergentz

¹Department of Surgery II, (Head: R. Romanus, M.D.) University of Göteborg, Sweden

,

L.-E Gelin

¹Department of Surgery II, (Head: R. Romanus, M.D.) University of Göteborg, Sweden

,

C.-M Rudenstam

¹Department of Surgery II, (Head: R. Romanus, M.D.) University of Göteborg, Sweden

› Author Affiliations

Abstract

Summary and conclusions

1. Alimentary and intravenous administration of fat causes intravascular aggregation of blood cells and an increased tendency to formation of thrombi in ligated veins.

2. This aggregation and thrombus formation after fat is completely prevented by heparin but is not influenced by the lengthening of clotting time induced by dicumarol.

Full Text

References

References
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