The direct effect of diet on varicose veins has been insufficiently studied. A Mendelian randomization study concluded that higher genetically-predicted iron levels were associated with an increased risk of varicose veins, while calcium, magnesium, and zinc were inversely associated with varicose vein risk. The risk for varicose veins was increased with higher alcohol consumption and decreased with higher coffee consumption.[1]
The following dietary patterns have been reported among patients with venous leg ulcers: Lower intakes of omega-3 fatty acids, vitamins A and D, and zinc; a higher omega-3:omega-6 ratio; an excessive intake of sodium, saturated fat, and sugar; and an inadequate intake of fruits and vegetables.[2][3] While a diet low in fiber and high in refined carbohydrates has been linked to the risk of varicose veins, this relationship is not well-established.[4][5]
