Mechanism of Thrombus Formation in Regard to Diet

Abstract

The majority of diseases causing sudden death or sudden onset of serious restriction of quality of life are thrombotic disease. Myocardial infarction is often caused by thrombotic occlusion of coronary arterial branches. Ischemic stroke is also caused by occlusion of cerebral arteries with thrombi. In patients admitted to the hospital and immobility, venous thromboembolism causing pulmonary embolism is a major cause of death. The risk of cardiovascular events is influenced by food intake. Yet, the mechanism between specific food intake and the risk of thrombotic disease is still to be elucidated. Recent progress of computer and information technology allows us to describe complex biological phenomena such as thrombosis from basic principles of physics and chemistry. Coupling blood flow, platelet, coagulation, and fibrinolysis allows us to understand the contributing role of each factor for thrombus formation. Yet, the precise role of food intake to influence the risk of thrombosis is still to be elucidated. Coupling basic research and large-scale clinical research will further clarify the role of various types of food intake in the risk of thrombosis.