Diet and Cardiovascular Disease: Venous Thrombo-embolism
Shashi K. Agarwal *
2227 US Highway 1, Suite 309, North Brunswick, NJ 08902, USA.
*Author to whom correspondence should be addressed.
Abstract
Venous thromboembolism is responsible for considerable morbidity and mortality. It is estimated to be the second most common medical complication, the second most common cause of prolonged hospitalisation, and the third most common cause of excess mortality. Recurrences are common. Anticoagulation is usually given for three months. However, inefficiency and major bleeding is often noted. External compression devices and balloon or direct thrombectomy and insertion of inferior vena cava filters are also available. Increasing data indicate that diet may play an important role in preventing venous thromboembolism. Obesity, which is significantly related to diet, may contribute to 30% of all venous thromboembolism cases. Further, plant-based diets, such as the Mediterranean, prudent, and the Dietary Approaches to Stop Hypertension diets are related to a lower incidence of venous thromboembolism. This manuscript reviews the published literature on the relationship of various dietary components and dietary patterns, and their impact on the development and progression of venous thromboembolism.
Keywords: Diet, cardiovascular disease, venous thromboembolism, deep vein thrombosis, plant-based diet, red meat