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

H. H. Vorster*, J. H. Cummings, Frederick Johannes Veldman

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

19 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)671-684
Number of pages14
JournalBritish Journal of Nutrition
Volume77
Issue number5
DOIs
Publication statusPublished - May 1997
Externally publishedYes

Keywords

  • Cardiovascular disease
  • Factor VII
  • Haemostasis

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