Agglutination is the process by which particles, such as cells or bacteria, clump together in the presence of a specific substance called an agglutinin. In the context of nutrition and health, many lectins act as agglutinins. When these lectins enter the bloodstream, they can cause red blood cells to stick together, which can impair microcirculation and reduce the efficiency of oxygen delivery to tissues.
This clumping effect is not limited to blood cells; lectins can also cause the agglutination of bacteria in the gut, potentially altering the balance of the microbiome. In the laboratory, the 'hemagglutination assay' is the standard test used to measure the concentration and activity of lectins in various foods. For the individual, high levels of dietary agglutinins can lead to feelings of lethargy, brain fog, and slow recovery from exercise, as the blood's rheology (flow characteristics) is negatively impacted.
The definitive guide by Russell Clark, FNP-C, APRN