Elevation of which substance is a risk factor for thrombotic events?

The elevation of homocysteine is recognized as a significant risk factor for thrombotic events. Homocysteine is an amino acid that is produced during the metabolism of methionine, an essential amino acid found in many protein-rich foods. High levels of homocysteine can lead to endothelial damage, promote platelet aggregation, and may also interfere with the body’s natural anticoagulant pathways. This cascade of effects increases the likelihood of thrombosis, contributing to conditions such as deep vein thrombosis, pulmonary embolism, and even strokes.

The elevation of other substances, such as fibrinogen, does contribute to thrombotic risk but is not as directly impactful as homocysteine in terms of endothelial injury and systemic effects. Elevated platelets can lead to thrombosis, but they often require other coexisting factors to cause significant outcomes. Vitamin K mainly plays a role in the synthesis of clotting factors and is not a direct risk factor itself. Therefore, the link between homocysteine elevation and thrombotic events is well established in medical literature, making it the correct choice in this context.