How do milk and other products based on it affect the blood — thicken or dilute it?
From this article you will learn about the effect of milk and dairy products on the density and biochemical composition of blood. Do they thicken the blood or dilute it?
Should milk be excluded from the diet, for example, in atherosclerosis, when there is an increased viscosity of blood plasma? What about anemia (when the viscosity is reduced and the blood is too thin)? All the answers are in our article.
Content
How do dairy products affect blood viscosity?
What is the basis of almost all dairy products? These are fats, amino acids and water. One of the features is that almost all the amino acids (proteins) included in the composition are complex.
About 80% of them are casein, which contributes to blood thickening (although it is never contained in its pure form).
All this applies to breast milk. Only casein in it is formed by synthesis from simple amino acids. And its content there is relatively low (if compared with cow's milk).
Skimmed milk has almost no effect on blood viscosity , therefore, it is allowed to drink it in small quantities even during rehabilitation after a heart attack or stroke (but it is necessary to consult your doctor on this matter).
Do not forget that milk also contains milk fats. And they are notable for the fact that they are absorbed only under the action of special enzymes. If the body does not produce them for some reason, the so-called " milk intolerance ». This also applies to lactose (a complex carbohydrate that is part of most dairy products).
Overview of 6 specific dairy products
In fact, to reduce blood viscosity, it is necessary to exclude from the diet, if possible, all dairy products. This is especially true for different varieties of cheeses, for the production of which goat's milk is used – its casein content is almost 3 to 5 times higher than in cow's milk.
But the most "dangerous" in this regard are various kinds of dairy desserts , where the sugar content also reaches 30-50%. And carbohydrates that were not in demand by the body immediately (that is, processed into energy) are synthesized to lipid compounds, which just worsen the course of atherosclerosis. This often becomes the initial cause for the appearance of plaques and blood clots.
So, the effect on blood viscosity of popular dairy products is as follows:
- Milk. In fact, the higher its fat content, the more it thickens the blood. Therefore, it is better to give preference to low-fat. Also, during heat treatment, some amino acids break down into derivatives. Therefore, either pasteurized or boiled milk is considered the most "safe". Fresh milk can also be prepared at home. Learn more about the effect of milk on the heart see a separate article.
- Kefir. Its composition is almost completely similar to milk, but the content of lactobacilli is higher. Due to this, kefir is absorbed easier and faster. But casein, fats, and complex amino acids are still present in it. As a result, the blood thickens. Again, if you include kefir in your diet, then you should give preference to low-fat. Unfortunately, pasteurized does not exist, since practically all bacterial colonies die in it during heat treatment. But if kefir is used for baking, then it has a minimal effect on the viscosity of the blood, as well as its coagulability.
- Cottage cheese. It often forms the basis of the diet of athletes engaged in building muscle mass, since cottage cheese has one of the highest amino acid contents among dairy products. This also applies to low-fat. It is absorbed quite simply, but with increased blood viscosity, doctors categorically forbid including cottage cheese and all its derivatives in the diet (cottage cheese desserts as well).
- Yogurt. It is not only a fairly fatty product, but also with a high level of carbohydrates. In particular, this applies to "store-bought" yogurts, while homemade ones, prepared on the basis of milk with the addition of special "oxidizers", have a similar composition to ordinary cow's milk.
- Hard cheese. Significantly increases blood viscosity. Especially those varieties for which goat's milk is used. But, in principle, if you eat only 20-30 grams per day, it will have almost no effect on blood viscosity.
- Sour cream. The composition is similar to kefir, but the fat content is very high (up to 35%). And lipids are often the basis for forming blood clots. With atherosclerosis, sour cream is categorically excluded from the diet. But with anemia, on the contrary, they are consumed daily almost without any restrictions.
Is it possible to completely give up?
In principle, even a complete rejection of dairy products will not bring any harm to health. The exception is children under 3 years old, who receive the main portion of calcium and amino acids from breast milk (as well as a small amount of vitamin D). At an older age, the need for milk gradually decreases. Moreover, there are a number of diseases in which dairy products should not be consumed at all:
- Lactose intolerance. Develops against the background of the fact that the pancreas does not produce the enzymes necessary for the breakdown of this carbohydrate. Moreover, such a disease can be not only congenital, but also acquired (the older a person is, the higher the probability of lactose intolerance).
- Allergy. Milk and dairy products are classified as allergens. Although in rare cases, its use can also provoke Quincke's edema when respiratory function is impaired.
Useful Video
For a detailed review of the article, we suggest watching the following videos:
Conclusion
In total, all dairy products thicken the blood to one degree or another. Therefore, if the blood is too viscous (or if the hemoglobin level is excessively high), they are excluded from the diet, but with anemia, their presence in the diet is increased. It is especially important to monitor the viscosity of pregnant girls, as doctors often recommend that they consume 200-300 grams of cottage cheese per day. You should first donate blood for a general analysis, as well as consult a nutritionist or gynecologist about the optimal diet.
