Evidence supporting the use of: Omega-3
For the health condition: Blood Clots (prevention of)

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Synopsis

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

Omega-3 fatty acids, particularly EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), have been scientifically investigated for their role in the prevention of blood clots. Several studies have demonstrated that omega-3 fatty acids can reduce platelet aggregation, which is a key step in clot formation. Omega-3s are thought to make platelets less "sticky," thereby reducing the likelihood of clot formation that could lead to events such as heart attacks or strokes. Clinical trials and epidemiological studies have shown that populations with higher dietary intake of omega-3s (such as those consuming large amounts of fatty fish) tend to have a lower incidence of thrombotic events. Randomized controlled trials, such as the GISSI-Prevenzione trial and others, have shown that omega-3 supplementation can reduce cardiovascular events, though the effect size and relevance specifically to blood clot prevention are still debated. Guidelines from some cardiovascular societies acknowledge the modest antithrombotic effects of omega-3s, but they do not recommend them as a primary therapy for clot prevention. Overall, while there is scientific evidence supporting a role for omega-3s in modulating clotting processes, the strength of evidence for their use specifically in the prevention of blood clots is moderate. They are generally considered as adjuncts to, not substitutes for, established antithrombotic therapies.

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Products containing Omega-3

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