Blodplättar

Blodplättar is a term used in Swedish to refer to two distinct things: platelets in the blood and a traditional dish made from blood.

In medical contexts, blodplättar are the small, anucleate cell fragments derived from megakaryocytes that circulate in blood and play a central role in hemostasis. They adhere to damaged vessel walls, become activated, and release granular contents that promote platelet aggregation and the activation of coagulation factors. Together with the coagulation cascade, they form a hemostatic plug that helps stop bleeding. Normal platelet counts range roughly from 150 to 450 x 10^9 per liter, and platelets have a lifespan of about 7 to 10 days. They are produced mainly in the bone marrow under the regulation of thrombopoietin. Disorders include thrombocytopenia (low platelet count), which increases bleeding risk, and thrombocytosis (high platelet count), which can raise the risk of thrombosis. Platelets also participate in inflammation and wound healing beyond primary hemostasis.

Blodplättar also denotes a traditional dish in Nordic cuisine. These are small pancakes made from animal blood (commonly pig or cow) mixed with flour or oats and a liquid such as water or milk, then fried to form round cakes. The recipe and serving traditions vary regionally, and the dish is most commonly associated with historical or rural cooking. In modern kitchens, it is less common but persists in some households and cultural contexts.

See also: platelets, thrombocytopenia, thrombocytosis, blodpudding.