Deep Venous Thrombosis: Nutritional Considerations

Several decades ago, it became clear that DVT was rare in societies whose diets were primarily based on unrefined plant foods, rather than animal products or highly refined foods, and, as a result, were lower in fat and higher in dietary fiber. However, the reasons for this association are still unclear.

In population studies, the following nutritional factors are associated with preventing DVT:

• Lipid-lowering diet: High cholesterol levels are associated with DVT risk. Some evidence suggests that simultaneously elevated cholesterol and triglycerides increase this risk.
  
  Greatly reducing dietary cholesterol and saturated fat and increasing dietary fiber have a major effect on blood cholesterol. As explained here, low-fat vegetarian diets are particularly effective.
• Weight control: Obesity is known to increase the risk for developing DVT. Here are some tips for controlling weight.
  
• Consistency of vitamin K intake for patients using warfarin anticoagulation: Even small increases in dietary vitamin K may interfere with the effectiveness of warfarin therapy. Conversely, decreased vitamin K intake may increase the risk of bleeding in patients using warfarin.
  
  Food sources of vitamin K (mainly green vegetables) need not be eliminated. However, vegetable intake should be consistent from day to day to avoid excessively low or high intakes. Further, patients should not take a vitamin K supplement without physician approval.