Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Fatty acids, particularly omega-3 polyunsaturated fatty acids (PUFAs) such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been studied for their potential to prevent blood clots (thrombosis). The scientific basis for their use lies in their antithrombotic, anti-inflammatory, and lipid-lowering properties. Omega-3 fatty acids have been shown in multiple clinical studies and meta-analyses to reduce platelet aggregation, decrease blood viscosity, and lower levels of certain clotting factors. These mechanisms may reduce the risk of thrombosis, particularly in populations with elevated cardiovascular risk.

Randomized controlled trials (RCTs), such as the GISSI-Prevenzione trial, have shown that supplementation with omega-3 fatty acids can modestly reduce the risk of major cardiovascular events, which often involve thrombotic processes. However, more recent large-scale studies and systematic reviews have reported mixed results regarding the direct prevention of blood clots or venous thromboembolism, with some showing little or no benefit. The overall evidence suggests a potential, but not definitive, benefit in blood clot prevention, especially among those with cardiovascular disease or at high risk.

It is important to note that "Fatty Acid (unspecified)" is a broad term, and the evidence primarily pertains to omega-3 fatty acids, not all types of fatty acids. Clinical guidelines generally do not recommend omega-3 supplementation solely for clot prevention, but acknowledge possible cardiovascular benefits. Consultation with a healthcare provider is advised before using fatty acid supplements for this purpose.

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