DIET AND HEMOSTATIC PROCESSES

Diet plays an important role in the primary and secondary prevention o f cardiovascular disease. The growing perception that abnormal haemost atic processes of coagulation, platelet aggregation and fibrinolysis c ontribute to cardiovascular disease aetiology motivated this review on the relationships of diet, specific foods and nutrients with haemosta tic function. Functional endpoints that reflect the function and statu s of some of these processes and which can be measured in dietary tria ls are identified. The effects of energy intake and expenditure, alcoh ol, total fat and specific fatty acids, non-starch polysaccharides (di etary fibre), antioxidant nutrients and some foods on a variety of hae mostatic markers are reviewed. The results indicate that the prudent l ow-fat, high-fibre diet and maintenance of ideal body weight recommend ed to protect against and treat hyperlipidaemia and coronary heart dis ease will also benefit haemostatic profiles. It is concluded that more research on specific effects is needed for improved recommendations o n a population level for prevention of cardiovascular disease.