Nutrition affects the coagulability of the blood to the extent of causing persons to bleed or the blood to clot more readily during illness. The constituents of the blood in the well person are maintained more or less constant by the regulated buffering mechanisms, the equilibrium relationships of which are difficult to disturb. But the components of the blood in the sick person are more readily altered as a result of the lability of the buffering mechanisms in the body.
Healthy persons maintained on an adequate dietary have a stable blood system, the composition of the clotting components remaining constant. But persons who have been on a prolonged unbalanced dietary have a labile blood system the clotting components of which may be more readily altered in one direction or another. The determination of the clotting and bleeding times offers no definite index of the actual hemorrhagic status of the person.