Thrombogenic index

nutritional

$$\frac{C14:0+C16:0+C18:0}{0.5\cdot \sum MUFA+0.5\cdot \sum PUFA[\omega -6]+3\cdot \sum PUFA[\omega -3]+\frac{\sum PUFA[\omega -3]}{\sum PUFA[\omega -6]}}$$

Abbreviations

• TI
• IT

Synonyms

• Index of thrombogenicity

Description

Represents the thrombogenic index, which characterizes the thrombogenic potential of fatty acids. It defines the ratio between pro-thrombogenic saturated fatty acids and anti-thrombogenic unsaturated fatty acids.

From a human health perspective, the TI value should be as low as possible. This index separates fatty acids into pro-thrombogenic ones (myristic C14:0, palmitic C16:0, and stearic C18:0), which promote clot formation in blood vessels, and anti-thrombogenic ones (MUFAs, n-3 and n-6 PUFAs), which prevent it. A lower TI indicates better nutritional properties of the lipids and is associated with a reduced risk of cardiovascular diseases. Furthermore, consuming foods with a lower TI can help in lowering the risk of atrial fibrillation and other heart-related conditions.

References

• Ulbricht et al., 1991
• Watson et al., 2009
• Kralik et al., 2025