Nutritional therapy

The following dietary changes may help prevent phlebitis and further vein damage:

Limit fat intake. Saturated and hydrogenated fats are associated with increased risk of thrombosis and poor blood circulation.

Eat a heart-healthy, high-fiber diet with emphasis on fruits, vegetables, grains, beans, nuts and seeds, and fish.

Eat lots of garlic, ginger, onions, and hot pepper. These spices have blood-thinning activity and prevent clot formation.

Increase consumption of cherries, blueberries, and blackberries. They contain chemicals called proanthocyanidins and anthocyanidins that help improve vein function and keep veins healthy.

Take nutritional supplements. Supplements that help prevent blood clots and keep veins healthy include B-complex vitamins, especially folic acid (2,500 mg/day), vitamin B6 (25 mg/day) and vitamin B12 (2 mcg/day); vitamin C (500 - 3,000 mg/day) and vitamin E (800 - 1,200 IU).
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