Synopsis

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

Unsaturated fatty acids, particularly omega-3 polyunsaturated fatty acids (PUFAs) found in fish oils, have scientific evidence supporting their use in the prevention of blood clots (thrombosis). Multiple observational studies and randomized controlled trials have investigated the effect of omega-3 fatty acids (such as EPA and DHA) on platelet aggregation and thrombotic risk. These fatty acids are known to incorporate into cell membranes, altering membrane fluidity and reducing the production of pro-thrombotic eicosanoids such as thromboxane A2, thus reducing platelet aggregation and the risk of clot formation.

Clinical trials (e.g., the GISSI-Prevenzione trial) have demonstrated that supplementation with omega-3 fatty acids can reduce cardiovascular events, some of which are related to thrombotic processes. Meta-analyses and systematic reviews generally support a moderate antithrombotic effect, though the magnitude of benefit and the populations who benefit most remain under discussion. It should be noted that the evidence is stronger for secondary prevention (in people with prior cardiovascular events) than for primary prevention. The American Heart Association and other health organizations have recognized the potential antithrombotic effects of omega-3 fatty acids, but also caution that very high doses may increase bleeding risk.

In summary, unsaturated fatty acids—especially omega-3s—are supported by scientific evidence for reducing the risk of blood clots, but the strength of the evidence is moderate rather than definitive, and supplementation should be considered in the context of individual health profiles.

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