DIET AND HEMOSTASIS - TIME FOR NUTRITION SCIENCE TO GET MORE INVOLVED

Abnormal haemostasis, and specifically a pre-thrombotic state characte rized by hypercoagulability, increased platelet aggregation and impair ed fibrinolysis, is associated with increased atheroma and thrombosis, The recent literature clearly indicates that diet may prevent or be u sed to treat some abnormal haemostatic states. There are reports on ef fects of energy intake and expenditure, alcohol consumption, intakes o f total fat, different fatty acids, fish oil, NSP and vitamins on mark ers of coagulation, platelet function and fibrinolysis, Some of the co nfusion and controversy in this field has arisen because the wrong mar kers of haemostasis have been measured in dietary trials, Moreover, ma ny of the studies have lacked good dietary control, It is suggested th at more sensitive, functional markers of the balance between the diffe rent facets of the haemostatic system should be measured. It is also i mportant to test hypotheses developed from known observations and to p ropose mechanisms of action of the various dietary factors, based on o ur improved understanding of the haemostatic system.