Elevated Protein and Tryptophan Intake May Increase Risk of Cancer-Related Blood Clots

Recent research highlights a potential link between high dietary protein, especially rich in the amino acid tryptophan (Trp), and an increased risk of venous thromboembolism (VTE) in cancer patients. While cancer survivors are already at a heightened risk—up to seven times higher—of developing blood clots, few studies have explored how diet influences this risk.

A groundbreaking study conducted by researchers at Boston University School of Medicine has demonstrated that diets high in protein or Trp can exacerbate the formation of blood clots in experimental models of colon cancer. Tryptophan, prevalent in many protein-rich foods, metabolizes into compounds like Kynurenine, which appears to promote blood coagulation. The research found that inhibiting the enzyme responsible for Trp metabolism reduced vascular injury severity.

These findings suggest that dietary management could play a crucial role in cancer care. Patients often increase protein intake to combat cachexia and side effects of chemotherapy, sometimes receiving parenteral nutrition with Trp levels far exceeding recommended amounts. This can inadvertently elevate the risk of thrombosis.

Understanding the connection between diet, tryptophan metabolism, and blood clot formation opens new avenues for preventative strategies. While these results are based on experimental models, they underline the importance of personalized nutrition planning for cancer patients to mitigate thrombotic risks.

This study underscores the need for further research to determine how these findings translate to human populations and highlights the importance of caution in dietary recommendations for cancer survivors.