The increase of blood viscosity is a main feature of hyperlipidemia, and it also exists in many normal people. The increase of blood viscosity can lead to poor blood flow, and long-term development may induce angina pectoris, myocardial infarction, stroke and other diseases, which should be paid enough attention to. Practice has proved that long-term adherence to diet control and diet therapy is completely effective in preventing and treating this disease.

The general principle of diet control is to control meat, eat less fatty and thick food, and eat more light vegetarian food with more fiber. Protein can be supplemented by eating bean products, appropriate amount of fish, lean beef and mutton, chicken and so on. The edible oil can be vegetable oil, such as soybean oil, vegetable oil and sesame oil. At the same time, we should also advocate a "light diet" and not eat too salty. These are all conducive to "purifying blood."

Generally speaking, for people with high blood viscosity, the daily staple food should be controlled at 250-300g, coarse grains mixed with flour and rice, lean meat and bean products 50- 100g, eggs or duck eggs 1, dairy products 250g, vegetables 500g and fruits 100g. This can not only ensure the body's demand for various nutrients, but also prevent the increase of blood viscosity factor.

Why does this diet control reduce blood viscosity? Because coarse grains contain more dietary fiber, people's absorption of sugar slows down, which can avoid the temporary increase of blood sugar and convert it into fat storage. Oats have the function of lowering blood fat and blood sugar, and milk contains cholesterol-lowering factors. Taking oatmeal in milk or soybean milk for a long time has a good effect on reducing blood viscosity. Fish, especially deep-sea fish, are rich in unsaturated fatty acids, which can reduce the content of blood lipid and blood viscosity, thus improving blood circulation. Soybean saponin in soybean can reduce blood cholesterol; Vegetables are rich in vitamin C and vitamin P, and various fruits are rich in vitamin C and fruit acid, which have the functions of reducing blood fat, enhancing vascular elasticity and preventing thrombosis.