Thrombogenic index

nutritional

$$\frac{\mathrm{C}\text{14:0}+\mathrm{C}\text{16:0}+\mathrm{C}\text{18:0}}{0.5\times \sum \mathrm{MUFA}+0.5\times \sum \mathrm{PUFA}(\omega \text{-}6)+3\times \sum \mathrm{PUFA}(\omega \text{-}3)+\frac{\sum \mathrm{PUFA}(\omega \text{-}3)}{\sum \mathrm{PUFA}(\omega \text{-}6)}}$$

Abbreviations

• TI
• IT

Synonyms

• Index of thrombogenicity
• Prothrombogenic fatty acids to antithrombogenic fatty acids ratio

Description

Represents the thrombogenic index, which characterizes the thrombogenic potential of fatty acids. It defines the ratio between prothrombogenic saturated fatty acids and antithrombogenic unsaturated fatty acids.

From a human health perspective, the TI value should be as low as possible. This index separates fatty acids into prothrombogenic ones (myristic C14:0, palmitic C16:0, and stearic C18:0), which promote clot formation in blood vessels, and antithrombogenic 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

1. Ulbricht et al., 1991
2. Watson et al., 2009
3. Chen et al., 2020
4. Kralik et al., 2025