Relating DVT to diet
According to a study conducted at the University of Minnesota School of Public Health and published online at PubMed, diet is correlated directly to the risk of developing deep vein thrombosis (DVT).
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In the study, diets that were higher in saturated fat (animal fats and oils, milk, eggs and offal) and other forms of processed meat presented up to a 200 per cent chance of developing DVT.
The food one eats may cause them to increase in weight, increase cholesterol levels, increase blood sugar levels, among others. These same factors are associated with the development of DVT.
Cholesterol levels
Keeping blood cholesterol levels within normal values is protective against the development of DVT. Studies have shown a high incidence of hyperlipidaemia (high blood cholesterol) among DVT patients.
This makes hyperlipidaemia an important etiologic factor in DVT, which has not been recognised previously.
The low incidence of DVT in Asians for instance may, thus, be attributable to their lower cholesterol levels.
Eating less of animal fats and their derivatives will help maintain good cholesterol levels (lipid profile).
Also taking less of refined sugars helps lower cholesterol levels. These sugars come from table sugar, sugar sweetened beverages, eating fruits in excess, drinking alcohol, and eating refined starches like polished rice.
Obese status
Some studies show that overweight and obese people were more likely to develop deep vein thrombosis than normal weight people.
Central obesity, also known as the "apple shape," has been associated with cardiovascular disease, which may increase the risk of DVT.
The good news is that, in most cases, DVT blood clots can be prevented, particularly when body weight is brought under control.
Check your body mass index to know your status, whether normal weight for height, overweight or obese.
Choosing low calorie diets most of the time and avoiding late night meals will help prevent becoming overweight and obese.
Also doing regular aerobic exercises and avoiding fried foods helps to maintain a healthy weight.
For someone who is suffering from DVT, it is advised that vitamin K is reduced in the diet. This is because vitamin K is a clotting factor and increased levels may result in other clots in addition to the existing one.
Those on warfarin therapy should however note that foods that contain vitamin K can change how well warfarin works. Vitamin K is found in green leafy vegetables (kontonmire, cabbage, lettuce) and some oils, such as canola and soybean oil.
It is best if you eat a well-balanced, healthy diet that does not vary greatly. Moderate vitamin K intake during warfarin therapy may be more helpful.
This helps prevent clots from forming once warfarin therapy ends since eating a high vitamin K meal when no more on warfarin leads to new clot formation.
Patients on other drugs such as xarelto do not need to worry about vitamin K rich foods. So you can eat the greens and be free.
General healthy eating is key
All should aim at eating healthy meals. Eat at the right times every day and eat the right amount of the foods you cherish.
Also prepare the food in the right manner. Cut down on excessive frying. Add lots of roughage to your food; choose whole grain cereals over polished ones.
The writer is a dietician at Trust Hospital and author of "Diet, Health & Wellness Book" and “Answers for your diet”.
For copies call 0244090262 or email [email protected]
