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

Published online by Cambridge University Press:  09 March 2007

H. H Vorster ,
J. H Cummings  and
F. J Veldman
H. H Vorster
Affiliation:
Department of Nutrition, Potchefstroom University for Christian Higher Education, Potchefstroom, South Africa
J. H Cummings
Affiliation:
Dunn Clinical Nutrition Centre, Hills Road, Cambridge, CB2 2DH
F. J Veldman
Affiliation:
Department of Nutrition, Potchefstroom University for Christian Higher Education, Potchefstroom, South Africa
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Abstract

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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 clearlyindicates that diet may prevent or be used to treat some abnormal haemostatic stats. 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.

Keywords

HaemostasisFactor VIICardiovascular disease
Type
Review Article
Information
British Journal of Nutrition , Volume 77 , Issue 5 , May 1997 , pp. 671 - 684
Copyright
Copyright © The Nutrition Society 1997

References

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