How to reduce the risk of thrombosis with the help of diet

Posted by   Τόλης Γεωργακόπουλος
How to reduce the risk of thrombosis with the help of diet

Although thrombosis may be a disease not so well known to many, it is a fact that it is responsible for 25% of deaths worldwide. If you are in a high risk group for thrombosis there is good news for you, as you can reduce this risk through a proper and balanced diet.

What is a thrombosis?
Thrombosis is the formation of blood clots, ie blood clots in the arteries or veins, resulting in obstruction of normal blood flow. It is due to the accumulation of platelets, the increased viscosity of the blood and the disturbed fibrinolysis, ie the solution of the clot.

Acute myocardial infarction, stroke and venous thromboembolic disease are among the most serious manifestations of thrombosis.

Are you in a high-risk group?
You have an increased risk of cardiovascular disease if:

You smoke
You have an increased concentration of lipids in your blood

Do you suffer from diabetes?
You are hypertensive

You have accumulated fat in the trunk (abdominal obesity)

While you have an increased risk of venous thromboembolic disease if:

Bring a wound or fracture
You are undergoing major orthopedic surgery

You are undergoing oncology surgery
You are taking oral contraceptive pills or hormone replacement therapy

Are you pregnant or in labor?
You suffer from thrombophilia

You have had a venous thromboembolism in the past

Thrombosis and Nutrition

Scientific data have shown that:

Replacing the "bad" saturated fatty acids found in foods of animal origin with fish omega-3 fatty acids and monounsaturated fatty acids in olive oil reduces platelet activity.

Replacing high glycemic index foods with foods that do not raise blood glucose levels abruptly protects against blood clot formation, promoting the proper functioning of fibrinolysis.
A Western diet, rich in foods of animal origin such as meat, eggs and offal, provides large amounts of choline, a component of cell membranes that is associated with an increased risk of thrombosis.

Moderate consumption of alcohol and especially red wine seems to have a protective effect. This is probably due to resveratrol, an antioxidant component of grape skin.
Foods with anticoagulant properties are: berries, cocoa, coffee, garlic, kiwi, onion, red grape juice, tomato and turmeric.

Adopting a Mediterranean diet protects against thrombosis and is associated with lower mortality from cardiovascular disease

Anticoagulant treatment and nutrition
Anticoagulant therapy is given to reduce the blood's ability to coagulate. This includes coumarin anticoagulants, which compete with vitamin K. This vitamin is involved in activating the blood clotting process. Therefore, if you are taking this type of anticoagulant you should have a steady intake of vitamin K from the diet, as its increased intake may reduce the effectiveness of the treatment. Foods high in vitamin K include green leafy vegetables such as kale, spinach, green beetroot, celery, broccoli, cabbage, turnips, beets and iceberg, while vegetable oils include: Soybean oil and rapeseed oil have the highest vitamin content.


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