Diet and haemostasis: time for nutrition science to get more involved

The British Journal of Nutrition
H H VorsterF J Veldman

Abstract

Abnormal haemostasis, and specifically a pre-thrombotic state characterized by hypercoagulability, increased platelet aggregation and impaired fibrinolysis, is associated with increased atheroma and thrombosis. The recent literature clearly indicates that diet may prevent or be used to treat some abnormal haemostatic states. There are reports on effects of energy intake and expenditure, alcohol consumption, intakes of total fat, different fatty acids, fish oil, NSP and vitamins on markers of coagulation, platelet function and fibrinolysis. Some of the confusion and controversy in this field has arisen because the wrong markers of haemostasis have been measured in dietary trials. Moreover, many of the studies have lacked good dietary control. It is suggested that more sensitive, functional markers of the balance between the different facets of the haemostatic system should be measured. It is also important to test hypotheses developed from known observations and to propose mechanisms of action of the various dietary factors, based on our improved understanding of the haemostatic system.

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Citations

Sep 25, 1999·Thrombosis Research·H H Vorster
Jan 1, 1997·Nutrition Research Reviews·H H VorsterJ C Jerling
Jul 30, 2011·Thrombosis and Haemostasis·Marlien PietersAnnamarie Kruger
Dec 15, 2007·Molecular Nutrition & Food Research·Marlien Pieters, Hester H Vorster
Aug 26, 2003·The American Journal of Clinical Nutrition·Sujatha Rajaram

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