It is better to have high LDL’s and low Fibrinogen than low LDL’s and high Fibrinogen.

A recent study of 2,116 individuals found that those with high LDL’s and low Fibrinogen had a much lower incidence (8-fold less risk, given all other factors being equal) than subjects with low LDL cholesterol and high Fibrinogen.

When we cut ourselves, our body is able to plug the wound and stop the bleeding from within.  In healthy individuals, this injury response mechanism functions beautifully….you cut your finger, it bleeds, factors rush to the injury site via your blood stream to stop the bleeding with a blood clot, while other factors begin tissue degradation of injured tissue and tissue repair to the area. 

In order to form the clot, we must have circulating fibrinogen throughout our body.  Normal fibrinogen levels are 180-350 mg/dl.  Elevated fasting serum fibrinogen (above 350 mg/dl) signals an increase in cardiovascular risk due to the increased risk of forming unnecessary clots.

Conversely, researchers have also found that Japanese subjects (in Japan, following traditional Japanese culture, including indigenous eating habits) have a much lower incidence of stroke than the American population.  Upon investigation, researchers learned that the traditional Japanese diet contains in much greater levels of “natto” (a fermented soy substance).  Natto contains a particular enzyme (nattokinase) effective in dissolving clots. 

NUTRITION HELPS TO LOWER ELEVATED FIBRINOGEN
To lower risk of heart attack and stroke, if you have high blood fibrinogen, I recommend taking fish oils and a nattokinase.

So, remember,

1. Learn your blood fibrinogen values as well as your Total, HDL, and LDL cholesterol.
2. Fibrinogen is produced in the body and is essential for normal clot formation.
3. Elevated fibrinogen puts you at greater risk of heart disease than elevated cholesterol.
4. You can reduce elevated fibrinogen with a diet high in fish oils and natto.