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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
1   Department of Surgery II, (Head: R. Romanus, M.D.) University of Göteborg, Sweden
,
L.-E Gelin
1   Department of Surgery II, (Head: R. Romanus, M.D.) University of Göteborg, Sweden
,
C.-M Rudenstam
1   Department of Surgery II, (Head: R. Romanus, M.D.) University of Göteborg, Sweden
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Publikationsverlauf

Publikationsdatum:
21. Juni 2018 (online)

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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.

 

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