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Diet & Deep Vein Thrombosis - More fish, fruits, & veggies = lower DVT risk?

Henry I. Bussey, Pharm.D., FCCP, FAHA
June 2007

Reference: Steffen LM, et al. Greater fish, fruit, and vegetable intakes are related to lower incidence of venous thromboembolism: the Longitudinal Investigation of Thromboembolism Etiology. Circulation. 2007; 115:188-195

Diets rich in fruits, vegetables, and fish may reduce the risk of DVT while diets high in red and processed meats may increase the risk of DVT.

The influence of diet on the development of a first time deep vein thrombosis (DVT) was assessed over a 12 year period in almost 15,000 black and white patients from North Carolina, Mississippi, Minnesota, and Maryland. Increased intake of fruits and vegetables was associated with approximately a 40% to 50% lower risk of DVT. Eating fish one or more times per week was associated with a 30% to 45% lower risk of DVT. Consumption of red meat and processed meat was associated with about a 10% to 20% increase in the risk of DVT but the quintile with the highest consumption of red and processed meet had a two fold increase in DVT risk.

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