Dietary factors are known to influence cardiovascular disease risk. They can do so via several mechanisms, including effects on blood lipids, antioxidant status, blood pressure, body composition and also haemostasis. Dietary factors influence the haemostatic system through several pathways related to different haemostatic components namely platelets, coagulation and fibrinolysis. This review provides a comprehensive overview on the inter-relations of dietary factors with all three components of the haemostatic system. Dietary factors reviewed include energy intake, alcohol consumption, dietary fat (quantity and composition), carbohydrates, micronutrients and miscellaneous food items. This review also provides information on the relationship of diet with fibrin network structure and genetics of haemostasis. In conclusion, diet has a clear impact on the various components of the haemostatic process.
Keywords: Coagulation; Diet; Fibrinolysis; Platelets.
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