The risk of blood clots is a serious concern worldwide, with venous thrombosis being one of the most common causes of death globally. A recent study from Lund University in Sweden has shed light on three genetic variants that significantly increase the risk of blood clots in the leg by up to 180%.

While arterial and venous blood clots have different causes and consequences, understanding the risk factors is crucial for prevention and treatment. In Sweden, over 10,000 people suffer from venous thromboembolism each year, with age being a strong risk factor.

“Venous thrombosis is a common disease that has always been somewhat overshadowed by arterial blood clots,” says Bengt Zöller, a specialist in general medicine at Skåne University Hospital and professor of general medicine at Lund University. “However, it’s essential to acknowledge its significance and take steps to prevent it.”
The risk factors for venous thrombosis include age, being overweight or tall, and lack of physical activity. Smoking is considered only a weak to moderate risk factor, while high blood pressure and high levels of blood lipids are associated with arterial clots, not venous ones.

Research suggests that commercial fishermen have a lower risk due to their diet rich in omega-3 fatty acids. Additionally, ultra-processed foods have been linked to an increased risk of blood clots, whereas plant-based diets may reduce this risk.
“Prophylaxis in the form of blood thinners may be particularly important if other risk factors are also present,” advises Zöller.

The three genetic variants identified by Bengt Zöller and his fellow researchers are ABO, F8, and VWF. These variants increase the risk of venous blood clots by 10-30% each, with an individual having five of these gene variants having a 180% higher risk.
“These genetic variants are present in all populations, making it essential to investigate how the number of risk genes affects the duration of treatment with anticoagulants after a blood clot,” concludes Zöller.

To prevent blood clots, one can take steps such as maintaining physical activity, monitoring blood pressure and lipid levels, quitting smoking, and eating a balanced diet rich in omega-3 fatty acids. Tailoring treatment based on risk assessment will become increasingly important in the future.
“Tailoring treatment based on risk assessment will become increasingly important,” concludes Bengt Zöller.

In summary, understanding the three genetic variants that increase the risk of blood clots by up to 180% is crucial for prevention and treatment. By acknowledging these risk factors, individuals can take steps to reduce their likelihood of developing venous thrombosis.
“Blood clot prevention is a vital aspect of healthcare, and awareness about the risks is essential,” emphasizes Zöller.

The link between restrictive diets and depression has been a topic of interest in recent studies. A research published in the open access journal, BMJ Nutrition Prevention & Health, found that following a low-calorie diet may increase the risk of depressive symptoms, especially among men and those who are overweight.

Researchers used data from over 28,000 adults in the US National Health and Nutrition Examination Survey (NHANES) to explore this relationship. They categorized dietary patterns into four groups: calorie-restrictive diets, nutrient-restrictive diets, established dietary patterns, and no diet at all.

The findings showed that those on a calorie-restrictive diet had higher PHQ-9 scores, indicating depressive symptoms, compared to those not on any specific diet. Additionally, men were more likely to experience cognitive-affective symptom scores, while women experienced somatic symptom scores when following nutrient-restrictive diets.

Interestingly, the study found that people living with obesity who followed an established dietary pattern had higher cognitive-affective and somatic symptom scores than those of a healthy weight not on a diet. This suggests that restrictive diets may have a negative impact on mental health, especially in individuals struggling with obesity.

The researchers noted that this is an observational study, and no firm conclusions can be drawn about causality. They also mentioned that previous studies suggesting low-calorie diets improve depressive symptoms were primarily randomised controlled trials where participants adhered to carefully designed diets ensuring balanced nutrient intake.

This discrepancy may arise because real-life calorie-restricted diets often result in nutritional deficiencies and induce physiological stress, which can exacerbate depressive symptomatology. Another possible explanation is the failure to lose weight or weight cycling.

The study raises important questions about whether restrictive diets that are low in nutrients considered beneficial for cognitive health may precipitate depressive symptoms. As Professor Sumantra Ray of the NNEdPro Global Institute noted, further well-designed studies are needed to continue this line of inquiry.

Note: The article has been rewritten to be more accessible and engaging for a general audience, while maintaining the core ideas and findings of the original study.

A groundbreaking study has revealed that consuming a diverse range of foods rich in flavonoids, such as tea, berries, dark chocolate, and apples, can lower the risk of developing serious health conditions and potentially lead to a longer lifespan. The research, conducted by a team of scientists from Queen’s University Belfast, Edith Cowan University Perth, and the Medical University of Vienna, tracked over 120,000 participants aged 40-70 years old for more than a decade.

Flavonoids are powerful compounds found in plant-based foods like tea, blueberries, strawberries, oranges, apples, grapes, and even red wine and dark chocolate. The study’s findings show that increasing the diversity of flavonoids within your diet can help prevent conditions such as type 2 diabetes, cardiovascular disease (CVD), cancer, and neurological diseases.

The research team led by Dr. Benjamin Parmenter, a Research Fellow at ECU, discovered that consuming around 500 mg of flavonoids per day was associated with a 16% lower risk of all-cause mortality, as well as a 10% lower risk of CVD, type 2 diabetes, and respiratory disease. That’s roughly the amount found in two cups of tea.

However, the study revealed that those who consumed the widest diversity of flavonoids had an even lower risk of these diseases, even when consuming the same total amount. For example, instead of just drinking tea, it’s better to eat a range of flavonoid-rich foods to make up your intake, as different flavonoids come from different foods.

The study’s co-lead author, Professor Aedín Cassidy from Queen’s University Belfast, emphasized that higher intakes of dietary flavonoids can reduce the risk of developing heart disease, type 2 diabetes, and neurological conditions like Parkinson’s. The researchers also noted that different flavonoids work in different ways, some improving blood pressure, others helping with cholesterol levels and decreasing inflammation.

The findings are significant as they suggest that consuming a higher quantity and wider diversity of flavonoids has the potential to lead to a greater reduction in ill health than just relying on a single source. The study’s results also align with popular claims that eating colourful foods is invaluable for maintaining good health.

As the first-ever dietary guidelines for flavonoids recommend increasing consumption to maintain health, this study provides inaugural evidence that we may also need to advise increasing diversity of intake of these compounds for optimal benefits. The results provide a clear public health message, suggesting that simple and achievable dietary swaps, such as drinking more tea and eating more berries and apples for example, can help increase the variety and intake of flavonoid-rich foods, and potentially improve health in the long-term.