Food and diet can have a big effect on different health conditions. And blood clots are one of them. Some research has looked at whether certain foods can lower the chance of developing a blood clot.
If you have an increased risk for a blood clot and want to know how diet can help, this article may help. Here we look into the research and provide recommendations on how to incorporate some of these foods into your diet.
- Olive oil
Olive oil can affect some of the cells and proteins in your blood that contribute to blood clotting.
A study of people with a body mass index (BMI) of over 30 showed that consuming olive oil at least once weekly reduced the activity of platelets. Platelets are the blood cells that bind together to help form clots. The effect was even greater when they consumed olive oil more than four times in one week (although the exact amount of olive oil wasn’t measured).
Virgin olive oil is also rich in antioxidants called phenols, which may affect several proteins in the blood that play a role in clotting.
A small study showed that when people with high cholesterol ate white bread with 40 mL of virgin olive oil that contained 400 parts per million (PPM) of phenols, they had lower amounts of factors in their blood that cause clots. When they ate white bread with virgin olive oil containing only 80 PPM of phenols, the effect was still there but it wasn’t as significant. Sometimes the label on the bottle will say the phenol content — but not always. If you’re unsure, go for extra virgin olive oil (EVOO), which is known to have higher amounts of phenols. - Ginger
When scientists study ginger in the lab, it seems to have anti-clotting effects by preventing platelets from clumping together. But the studies on the effects of ginger on blood clots in people are mostly mixed.
Several studies have found that ginger has no effect on the likelihood of developing blood clots. Others have shown the opposite. One study looked at women who ate 5 g of raw ginger every day, and researchers saw a decrease in one of the blood proteins that usually promotes blood clots. A similar finding was seen in healthy males who ate 5 g of ginger twice a day.
It’s important to note that most studies on ginger looked at people who consumed it every day — and sometimes two to three times a day. Across eight total studies, serving sizes ranged from 3.6 g to 5 g. This amount of ginger looks different depending on the type of ginger used. But it’s about 2½ teaspoons of ground ginger, or 4-5 teaspoons of grated or freshly chopped ginger root.
But one of them was looking at larger portions of 10 g or 40 g daily. So, this was a lot of ginger. Ginger was either dried, cooked, or raw, in capsules or mixed into something like custard.
Ginger root is generally considered safe. A daily intake of up to 4 g likely won’t cause any symptoms. - Garlic
Garlic has several health benefits. And there’s some evidence to support that small amount of garlic over time may help prevent the formation of blood clots.
One study showed that eating one clove of garlic (about 3 g) daily for 16 weeks led to a 80% reduction in thromboxane. Thromboxane is a substance produced by platelets that causes blood clotting.
Research done in the lab also suggests that garlic prevents platelets from clumping together and forming clots. But there’s no study that looks directly at the effects of garlic on blood clot risk. Either way, adding a clove of garlic to your home-cooked meals is still a good way to increase their flavor and nutrition content. - Turmeric
Turmeric contains curcumin, the compound that gives it its yellow color and anti-inflammatory effects. And studies done in the lab have shown that curcumin acts in several ways to decrease the development of blood clots. But once again, research is needed to understand the effect of dietary turmeric on the risk of blood clots in humans.
In general, turmeric may have many other health benefits. And if you’re interested in using it for this purpose, try 500 mg to 2 g of turmeric daily. This is roughly 2 to 10 teaspoons. Try adding a few dashes of the spice to your next meal — like soups, vegetables, rice dishes, or eggs.
(GoodRx)