Diet is thought to affect VTE risk by altering levels coagulation factors which have been extensively linked to the development of deep vein thrombosis and pulmonary embolism. Here we provide some data on healthy eating which can play a role in reducing the risk of development thrombosis:

Limit unhealthy fats.

• Diets low in trans and saturated fat and high in fibre are thought to reduce cholesterol levels which is a risk factor for DVT.
• Foods high in saturated fat eaten in excess can cause a build-up of plaque on the walls of your blood vessels which increase the chances of heart disease and thrombosis.
• Reducing foods that are high in trans and saturated fats may help to reduce your risk of thrombosis.
• Trans fats are found in commercial baked goods (cakes, cookies); margarine and shortening; fried foods (chips, doughnuts).
• Saturated fats are predominantly from animals (beef, lamb, pork, chicken); butter; cheese.
• The American Heart Association recommends using vegetable oils (eg. olive oil).

Eat more fruits and vegetables.

Research into the impact fruit and vegetables have on the risk of thrombosis is limited and varied; however, some interesting findings have been produced:

• One study found that eating 5 servings of fruit and vegetables lowers your risk of DVT compared to only eating 2.5 serves.
• Additional research found antiplatelet activity with green beans and tomatoes; and anticoagulant activity with grapes and raspberries.
• Studies on vegetarian or plant-based diets showed a lower concentration of coagulation factors or an increase in fibrinolysis (the process of breaking down clots in the blood).
• Garlic presented in some research as having an antithrombotic effect.
• Onions have also found to have anti-platelet effects.
• Other beneficial fruits and vegetables include green leafys, cabbage, cauliflower, broccoli, kale, tomatoes and berries.

Oxidative stress and antioxidants.

• Oxidative stress is an imbalance between the production of reactive oxygen species (ROS), also known as free radicals, and antioxidant defences in the body.
• High levels of ROS can cause oxidative stress and potential damage and also have a critical role in platelet activation and are involved in cardiovascular disease.
• Research has found that oxidative stress, obtained from platelets and endothelial cells (ECs – cells which control the flow of fluid into and out of a tissue and line blood vessels) are closely associated with stroke-related thrombosis.
• Oxidative stress not only promotes primary thrombus formation by destroying ECs and platelets but additionally affects thrombus maturation.
• Antioxidants found in foods play a central role in the termination of oxidative chain reactions.
• To read more about oxidative stress and antioxidants please click HERE.

Choose whole grains and legumes.

• Whole grains are high in dietary fibre - these can help to reduce risk factors for cardiovascular disease as well as type 2 diabetes, which both increase the risk of thrombosis. 
• Eating legumes is shown to reduce blood cholesterol and the risk of cardiovascular disease.

Sodium and hydration.

• High sodium levels (hypernatremia) have been associated with an increased risk of thrombosis.
• Elevated sodium levels can be caused by a decrease in water intake or excess water loss which can be caused by sweating, vomiting or diarrhoea.
• Track your hydration by paying attention to the colour of your urine - if it's pale yellow, you're probably drinking enough water. If it's dark yellow or amber, you may not be!
• Salt intake can also increase sodium levels in the body.
• High levels of sodium have shown to decrease nitric oxide, which is an important vasodilator (dilates or widens blood vessels). This can lead to stiffening of arteries and endothelial cells.

Nitric oxide (NO).

• NO comes from endothelial cells and can dilate blood vessels and inhibit platelet adhesion.
• Endothelium-derived nitric oxide has an anti-atherogenic effect and maintains a non-thrombogenic surface.
• NO acts as a vasodilator and promotes vascular relaxation.
• L-arginine is an amino acid which the body changes into nitric oxide.
• Foods which contain l-arginine include nuts, fish, red meat, soy, whole grains, beans and dairy products.

Weight control.

• Maintaining a healthy weight is an important way that you can reduce your risk of thrombosis.
• Research has shown that being overweight or obese increases the risk of venous thromboembolism (deep vein thrombosis and pulmonary embolism).

For additional healthy eating information visit the Australian guide to healthy eating website.

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Diet on medication:

If you are taking Warfarin certain foods and drinks can make warfarin work not as well at preventing blood clots. It's important to pay attention to what you eat while taking warfarin. Vitamin K can make warfarin less effective and is therefore important to keep the levels consistent every day. Daily Vitamin K recommended intake is 120mcg for adult men and 90mcg for adult women.

Foods which contain high levels of Vitamin K include Kale (raw, ½cup=274mcg); Spinach (raw, 1 cup=145mcg); Brussels sprouts (½cup=150mcg). Examples of foods with moderate levels are Broccoli (raw, ½cup=45mcg); Asparagus (5 spears=38mcg); Kiwi fruit (1 medium=31mcg). Drinks containing higher levels of Vitamin K include cranberry and grapefruit juice and alcohol.

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Learn more about dealing with thrombosis.

Learn more about thrombosis risk factors.

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References:

• Saturated Fat | American Heart Association
• Albadawi, D.A.I. et al. Impacts of Commonly Used Edible Plants on the Modulation of Platelet
  Function. Int. J. Mol. Sci. 2022, 23, 605. https://doi.org/10.3390/ijms23020605
• Bazzano, L.A., Thompson, A.M., Tees, M.T., Nguyen, C.H., and Winham, D.M. Non-soy legume consumption lowers cholesterol levels: a meta-analysis of randomized controlled trials. Nutr Metab Cardiovasc Dis. 2011;21(2):94-103.
• Burkitt P. Varicose veins, deep vein thrombosis, and haemorrhoids: epidemiology and suggested aetiology. Br Med J. 1972;2(5813):556-61.
• Burkitt, D., Walker, A., and Painter, S. Dietary fiber and disease. JAMA. 1974;229(8):1068-74.
• Dinu, M., Pagliai, G., and Sofi, F. A heart-healthy diet: recent insights and practical recommendations. Curr Cardiol Rep 2017;19(95).
• Grant, P.J., Tate, G.M., Hughes, J.R., Davies, J.A., and Prentice, C.R. Does hypernatraemia promote thrombosis? Thromb Res. 1985;40(3):393-9.
• Lindahl, B., Nilsson, K., and Jansson, H., et al. Improved fibrinolysis by intense lifestyle intervention. A randomized trial in subjects with impaired glucose tolerance. J Intern Med. 1999;246(1):105-12.
• Lutsey, P.L., Steffen, L.M., Virnig, B.A., and Folsom, A.R. Diet and incident venous thromboembolism: the Iowa Women's Health Study. Am Heart J. 2009;157(6):1081-7.
• Marckmann, P., Sandström, B., and Jespersen, J. Low-fat, high-fiber diet favorably affects several independent risk markers of ischemic heart disease: observations on blood lipids, coagulation, and fibrinolysis from a trial of middle-aged Danes. Am J Clin Nutr. 1994;59(4):935-9.
• Mayo Clinic - Trans fat is double trouble for heart health
• Mayo Clinic - Warfarin diet: What foods should I avoid?
• L-arginine: Does it lower blood pressure? - Mayo Clinic
• NCBI - Hypernatremia
• Sujatha R. The effect of vegetarian diet, plant foods, and phytochemicals on hemostasis and thrombosis, The American Journal of Clinical Nutrition, 202003; 78(3):552S–558S.
• Solli H., Olsen M., Larsen FB., Pedersen L., and Schmidt M. Physical activity as an effect modifier of the association between obesity and venous thromboembolism: a Danish population-based cohort study. Clinical Epidemiology 2020; 12:1361-1370
• Torres-Urrutia, C. et al. Antiplatelet, anticoagulant, and fibrinolytic activity in vitro of extracts from selected fruits and vegetables. Blood Coagul Fibrinolysis. 2011 Apr;22(3):197-205. 
• Vayá, A., Mira, Y., Ferrando, F., et al. Hyperlipidaemia and venous thromboembolism in patients lacking thrombophilic risk factors. Br J Haematol. 2002;118(1):255-9.
• VitaminKContentofFoods-nationalboard03-2011.pdf (va.gov)
• Wang, Huijie et al. Association Between Cardiovascular Risk Factors and Venous Thromboembolism in the Elderly. Research and practice in thrombosis and haemostasis 6.2 (2022).