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Blood clots are serious medical conditions, and if they break loose and travel to the lungs they can be fatal. Diet can play an integral part in increasing your risk for blood clots (pulmonary embolism).
Foods have been shown to reduce platelet activation, helping prevent blood clots from forming in blood vessels or organs. Examples include green leafy vegetables, garlic, tomatoes and berries.
What Foods Cause Blood Clots?
No specific food is proven to cause clots. Yet, certain foods heighten deep vein thrombosis (DVT) risk. These encompass:
- Refined foods: Like white bread, rice, fast food, they spike inflammation and pressure, affecting clotting.
- Fatty foods: Burgers, fried items, red meat are pro-inflammatory, escalating DVT risk.
- Sugary items, drinks: Sodas, candy induce inflammation, pressure, impacting clot development.
- Trans fats: Present in margarine, some processed foods, they amplify inflammation, pressure, clot likelihood.
- High-sodium foods: Salt-laden processed foods stress the heart, elevate pressure, affecting clot formation.
For blood thinners users, discuss vitamin K-rich foods (spinach, kale, etc.) with your doctor. These can weaken the effects of blood-thinning meds.
1. Choline
Choline is a B-complex vitamin that plays an essential role in many bodily processes and may help protect against chronic diseases. Choline can be found naturally in lecithin, as well as being sold as dietary supplements.
However, according to a new study published in Circulation, choline may interact with gut bacteria and increase blood clotting risk. Choline increases levels of trimethylamine N-oxide or TMAO which causes platelets to stick together and form clots more easily.
Study results revealed that people consuming diets rich in meat, eggs and dairy food tend to have elevated blood TMAO levels. Studies have linked high TMAO levels with an increased risk of blood clot formation which may lead to stroke, heart attack or organ damage; thus consuming diets low in animal products could help mitigate that risk and lower it further.
2. Dehydration
Blood clots are gel-like clumps of fibrin that form to stop bleeding after an injury and block blood flow, potentially resulting in heart attacks, strokes or organ damage. They may be caused by cancer treatments, surgeries or medications or even high blood pressure conditions – including pregnancy and having a baby!
Research indicates that certain foods and drinks may increase blood pressure or make it harder for your body to dissolve clots, leading to increased risk. Examples include foods rich in fructose, salty processed foods and high-fat items.
If a blood clot breaks loose from its vessel and travels through your system it could get stuck in the lungs, leading to pulmonary embolism (PEE-mol-em-bee), an emergency situation which requires immediate medical treatment.
3. Purple Grapes
If you have or are at risk for blood clots, purple grapes and grape juice could help dissolve existing ones and prevent future ones from forming, according to research conducted by the Vein and Vascular Institute.
Other natural foods that aid with clotting include pineapple, garlic, kiwi fruit and virgin olive oil – so do try eating or drinking these products to combat potential issues!
According to studies by researchers at the University of Wisconsin Medical School, purple grape juice can significantly decrease platelet aggregation – an essential step in avoiding blood clot formation and heart attacks – helping prevent future clot formation and heart attacks.
Red wine and orange juice had similar results. Eating purple grapes may even provide greater protection than taking aspirin for patients suffering coronary artery disease from future clot formation.
4. Virgin Olive Oil
Blood clots can significantly restrict or obstruct blood flow to the brain, heart, kidneys, lungs and limbs. When they break loose and travel to the lungs it’s known as pulmonary embolism which is potentially lethal. Excessive clotting may be caused by genetic disorders, certain diseases or medications like birth control pills.
Unsaturated fats found in olive oil stimulate the body to produce higher levels of ApoA-IV protein, which keeps platelets from clumping together to form blood clots – one major cause of cardiovascular disease.
Furthermore, Olive Oil’s phenols inhibit platelet activation while Thromboxane production is inhibited, further decreasing platelet activity in nonsmoking obese adults with BMIs over 30. According to one 2019 study demonstrating this reduction of platelet activity with weekly consumption of Olive Oil by nonsmokers with BMIs above 30.
5. Vitamin K
Vitamin K plays an essential role in blood clotting to aid healing of wounds, and is found mainly in plant-based foods such as green leafy vegetables, sauerkraut and dark chocolate. Although supplements may also contain Vitamin K, for optimal results it’s best to obtain this essential nutrient through your daily food sources.
New research indicates that taking over-the-counter choline dietary supplements could increase your risk of harmful blood clots. Choline encourages platelets to form blood clots.
Blood clots can form anywhere on the body, though they’re most commonly seen in legs or arms. You are at an increased risk for blood clots if you suffer from high blood pressure, diabetes or have an inherited history of blood clotting issues – particularly if taking medications such as birth control pills or hormone replacement therapy.
How Does Diet Affect Blood Clotting
Diet impacts blood clotting in various ways. Some effects of diet on blood clotting include:
- Vitamin K: Liver cells require vitamin K to create clotting factors. Around half of body’s vitamin K comes from food. Insufficient vitamin K might hinder proper clotting.
- Processed foods: Refined, processed options like white bread, rice, crackers, pre-packaged, fast food can raise inflammation and blood pressure, affecting clotting risk.
- Fatty foods: High-fat items (burgers, fried food, red meat) can also provoke inflammation and DVT risk.
- Sugary foods/drinks: Sugar-rich choices (sodas, candy) spike inflammation and blood pressure, raising clot risks.
- Trans fats: Trans fats in margarine, processed foods spur inflammation, elevating clot risks.
- High-sodium foods: Salty processed foods strain the heart, upping blood pressure and clot risks.
Conversely, some foods and drinks can deter blood clots. Fruits, whole grains, tea, nuts, and red wine contain flavonoids potentially deterring clotting.
Prioritizing plant-based foods—fruits, veggies, whole grains, legumes, nuts—replacing butter with healthy fats like olive or canola oil, using herbs/spices instead of salt, limiting red meat to a few times monthly, eating fish and poultry twice weekly can reduce inflammation and risk of thrombosis and heart disease.
However, no food or nutrient individually guarantees lower clot risk; robust human clinical trials are essential.
Deep Vein Thrombosis (DVT) Symptoms: What to Know
DVT, a blood clot mainly in leg veins, can pose danger if it dislodges and obstructs lung blood vessels. Not all with DVT show signs, yet most experience:
– Leg pain/tenderness (calf/thigh) while walking or standing
– Warm skin around the painful spot
– Red/dark skin (less visible on darker skin)
– Swollen, tender veins
– Heaviness/aching in affected area
– Distended veins
– Skin color change (red/purple, based on skin tone)
– Skin sores
When any symptoms arise, prompt medical attention is vital to avert grave risks like pulmonary embolism.
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