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目的：探讨食道癌病人血液流变学变化及其机理，为临床食道癌治 疗提供参考。方法：对４０例食道癌病人和４０例正常人分别测定各项血液流变学指 标。结果：食道癌的全血高、低切粘度，血浆粘度，血沉方程Ｋ，纤维蛋白，红细胞聚 集指数均有显著差异（ｐ＜０．０５～０．００１）。而红细胞压积，全血高、低切还原粘度等 无显著差异（ｐ＞０．０５）。结论：食道癌病人有高粘滞血症，主要由纤维蛋白原增高 引起。
Objective: To investigate the changes of hemorheology and its mechanism in esophageal cancer patients and provide reference for the treatment of esophageal cancer. Methods: Each hemorheological indicator was measured in 40 patients with esophageal cancer and 40 normal subjects. RESULTS: The high and low shear viscosity, plasma viscosity, ESR, fibrin, and erythrocyte aggregation index of esophageal cancer were significantly different (p<0.05-0.001). However, there was no significant difference (p>0.05) in hematocrit, whole blood high and low shear reduction viscosity. Conclusion: Patients with esophageal cancer have hyperviscosity and are mainly caused by increased fibrinogen.