Sean Farrington: Por qué la sangre debería fluir como kétchup

Por qué la sangre debería fluir como kétchup

La sangre debería tener más en común con el kétchup que solo el color, dice el ingeniero químico Sean Farrington. Al demostrar el flujo de productos cotidianos como champú, mantequilla de maní y kétchup, argumenta a favor de ampliar el uso de la viscosidad de la sangre como un diagnóstico médico, al igual que la presión arterial. Aprende más sobre el campo poco conocido de la reología y cómo podría salvar vidas... si se le da la seriedad que merece.

Blood is more like ketchup than water, thanks to its unique flow, yet doctors rarely measure how thick or thin it is. Nearly half of people over 40 develop clogged arteries, but current diagnostics overlook valuable clues in blood's viscosity. Understanding and applying the science of rheology could help catch heart disease early and save countless lives. Bringing this overlooked measurement into regular medical care calls for both innovation and public awareness.

Blood’s Hidden Power: Why Viscosity Could Revolutionize Medicine

Blood is more like ketchup than water, thanks to its unique viscosity, which plays a crucial role in health. Up to 46 percent of people over 40 have arterial plaque, yet blood viscosity is rarely measured in routine care. The science of rheology, used for products like lotion and motor oil, could help doctors catch cardiovascular disease earlier. Bringing awareness and simple tools to blood rheology could transform heart health as profoundly as blood-pressure monitoring did.