As a nondrug treatment, these dietary measures are strongly advised. Eat less fatty meals, which reduces saturated fat and hydrogenated fat intake. Saturated fats form LDL (bad) cholesterol in the body. Try to increase the intake of foods that may prevent blood clotting, particularly onions, garlic, and foods containing alpha-linolenic and eicosapentaenoic acids; the latter are derived from fish and cod liver oil. The polyunsaturated acids in the diet of the fish-eating Japanese and Inuit prevent clumping of platelets and have favorable effects on the blood-clotting system. These foods decrease platelet clump¬ing as well as increase vessel wall prostacyclin (prostaglan-din), a compound that helps to keep the lining of the artery clean. Try to increase your consumption of fish, for example, mackerel and salmon, which have a high content of the polyunsaturated fatty acids. Linolenic acid has been proven valuable in the prevention of plaque (see Section VII in the chapter Cholesterol).
Avoid or sparingly use alfalfa, turnip greens, and broccoli, which are very high in vitamin K, and lettuce, cabbage, and spinach, which have a moderate content of vitamin K. The concentration of prothrombin, a blood-clotting factor, can be increased by foods containing high amounts of vitamin K. If the anticoagulants warfarin or Coumadin are prescribed, use these foods in moderation, for example, the same quantities four days weekly rather than two days of heavy consumption. It is more difficult to thin the blood and more frequent blood tests may be necessary if these foods are not used in moderation.