Blood clotting is a normal and necessary process. Without blood clotting, even small cuts or bruises could result in disastrous bleeding. However, blood clots can be dangerous when they form in the arteries or deep veins. The same nutrients that reduce the risk of abnormal blood clotting have the potential to interfere with the normal clotting process. Problems with blood clotting should be referred to your physician, not treated at home.
Vitamin K
Vitamin K is important to the natural formation of blood clots; it derives its name from the word "koagulation," which is German for coagulation. Anticoagulant drugs such as warfarin, often used for certain types of cardiovascular disease, work by interfering with the action of vitamin K. Vitamin K deficiencies cause difficulties with blood clotting, but such deficiencies are rare due to the vitamin's availability in many food sources. Kale, Swiss chard, broccoli and parsley are especially rich sources of vitamin K. If you are considering using a vitamin K supplement, talk to your physician first.
Calcium
Calcium is another nutrient necessary for normal blood clotting. Found abundantly in milk products, calcium is a major structural component of bones and teeth. Non-dairy sources of calcium include beans, spinach, tofu and kale. Calcium deficiencies are unfortunately common in the United States, according to the Linus Pauling Institute. Children, adolescents and post-menopausal women are the populations most at risk for not getting enough calcium in the diet. Consult a physician or registered dietitian before using calcium supplements. If you get the go-ahead, take only 500 mg at one time. Higher doses cannot be readily absorbed.
Omega-3 Fatty Acids
Omega-3 fatty acids, found most abundantly in cold-water fish such as mackerel, salmon and lake trout, are essential nutrients that must be obtained through dietary means. Omega-3s can improve cardiovascular health, according to the University of Maryland Medical Center. The American Heart Association recommends that most people eat fish twice a week to reap the heart-healthy benefits of omega-3s. Omega-3 fatty acids appear to inhibit the formation of blood clots in the arteries, a dangerous condition that can lead to heart attacks, strokes or amputation of the affected limbs. The use of omega-3 fatty acids is not a reasonable substitute for qualified medical care.
Vitamin E
A 2007 article in "Circulation," a journal published by the American Heart Association, reported that women who took vitamin E supplements had a 21 percent reduction in the risk of developing venous thromboembolism, a dangerous type of blood clot that occurs within a vein. The incidence of venous thromboembolism increases with aging. Vitamin E is found in nuts and oils. Use vitamin E supplements under the supervision of a qualified health-care professional.
References
- Linus Pauling Institute Micronutrient Information Center: Vitamin K
- Linus Pauling Institute Micronutrient Information Center: Calcium
- University of Maryland Medical Center: Omega-3 Fatty Acids
- "Circulation"; Effects of Random Allocation to Vitamin E Supplementation on the Occurrence of Venous Thromboembolism: Report From the Women's Health Study; R.J. Glynn et al; Sept. 25, 2007
