Abstract
The role of nutrition in haemostasis and thrombosis is still relatively undefined. Recently, however, there has been modest activity in the study of the relationship between dietary fats and thrombosis (1). Present knowledge is limited and there is a question as to whether or not ingested dietary fats alter the mechanism of coagulation to a degree that would induce a hypercoagulable state.
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Iacono, J.M. et al. (1978). Pilot Epidemiological Studies in Thrombosis. In: Chandler, A.B., Eurenius, K., McMillan, G.C., Nelson, C.B., Schwartz, C.J., Wessler, S. (eds) The Thrombotic Process in Atherogenesis. Advances in Experimental Medicine and Biology, vol 104. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-7787-0_19
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DOI: https://doi.org/10.1007/978-1-4684-7787-0_19
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