5 foods that damage arteries and form blood clots

0

An expert has warned that eating certain beige-colored foods can increase the risk of blood clots.

Thrombi are blood clots that have turned into a gel-like state. While they are necessary to prevent excessive bleeding from a cut, some of them that do not dissolve naturally can be dangerous. If they get to organs like your lungs or heart, it can be fatal.

Like many other diseases, what you eat can increase or decrease your risk of blood clots.

“Studies have shown that trans fats and frying in oil can have inflammatory effects and leave plaque buildup in your arteries, which can block blood flow and increase your risk of blood clots. Sugary drinks, sweets, and red meat have been shown to increase your risk,” says the dietitian.

She cautioned against certain beige-colored foods.

“There’s no secret here—the foods that increase your risk of blood clots are the ones you should avoid for dozens of other reasons. The beige foods we all love are one of the main culprits. “Crisps, cookies, rolls, white bread, fried chicken – all of these will damage your arteries,” the doctor explains.

However, a healthy diet can help prevent blood clots. In terms of foods that can help reduce risk, again, it's not exactly rocket science.

These are the same foods that have been recommended: eat five portions a day, switch to whole-grain versions of your foods whenever possible, replace cookies and cakes with nuts, and focus on poultry and fish.