Abstract
There occurs a marked shortening of the blood clotting time during the absorption of mixed meals. We have found this to be due only to the protein fraction of the foods, and to be intimately associated in time and degree with the specific dynamic action of this type of foodstuff.∗ Pure carbohydrate or fat meals produce little or no change in either the blood coagulability or basal metabolism. Glycocoll taken per os causes the same changes as does a protein meal. Strenuous exercise acts similarly.
The increased coagulability of the blood is evident in plasma divested of all platelets, but is more striking when platelets are present. We believe the change to be an increased reactivity of the clotting factors in both platelets and plasma, probably correlated with the greater cellular activity occurring throughout the body, which consititutes one part of the specific dynamic action of proteins.
The important clinical application of these facts lies in their relation to thrombosis—post operative, post partum, and following such inflammatory diseases as pneumonia, typhoid fever, etc. In all these conditions the tendency to thrombosis appears during convalescence, usually shortly after the patient has begun to partake of a full diet. Also during this convalescent stage the blood platelets are considerably increased in number, so that the coagulative phase following protein intake would be even more striking than in normal individuals. The investigation is continuing along these lines.
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