Authors: Michael Lefevre, PhD; Penny Kris-Etherton, PhD, RD; Guixang Zhao, PhD; Russell Tracy, PhD
Journal: Journal of the American Dietetic Association (2004;104:410–419; quiz 492)
Supported by the Technical Committee on Dietary Lipids
Abstract: Hemostasis involves a complex, delicately balanced system of factors, which normally form and degrade blood clots. Emerging evidence indicates that some hemostasis factors are associated with increased risk for cardiovascular disease (CVD). Accumulating evidence also suggests a relationship between dietary fatty acids and these emerging hemostatic CVD risk factors, although much of this evidence is incomplete or conflicting. This article provides an overview of hemostasis and affects different dietary fatty acids have on hemostatic systems.
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