Diet changes while taking anticoagulants

Anticoagulant medications (such as warfarin) cause the blood to clot more slowly. They are used to treat pulmonary embolism, deep vein thrombosis, and other conditions. While taking anticoagulants, it is necessary to keep a delicate balance between:

• Having your blood clot too quickly, which increases your risk for clots.
• Having your blood clot too slowly, which increases your risk for bleeding.

To maintain this balance and to prevent complications, you should be aware of changes you may need to make in your lifestyle.

Diet changes

The effects of anticoagulants, such as warfarin, are reversed by vitamin K. They may not work if there is too much vitamin K in your diet. Vitamin K is present in many foods. While taking anticoagulants, it is important to be aware of the following dietary information:

• Green, leafy vegetables (such as turnip and mustard greens, asparagus, spinach, collards, and kale) are usually high in vitamin K.
• Some oils, such as canola and soybean oils, are also high in vitamin K.
• Root vegetables (such as potatoes), fruits, cereals, dairy products, and meats are usually low in vitamin K.
• Cooking, freezing, or drying foods does not appear to alter the vitamin K content of foods.
• Avoid inconsistent alcohol consumption. Talk with your doctor about how much alcohol he or she considers safe for you to consume while taking anticoagulants.
• Do not take supplements containing vitamin K unless otherwise advised by your doctor.

To avoid drastic changes in the levels of vitamin K in your body, it is important to keep the amounts of vegetables you eat stable every day. Vegetables are an important part of a healthy diet, so do not avoid eating them. Just be consistent. Eat a normal, balanced diet. Avoid drastic changes such as no vegetables one week and several helpings of broccoli and spinach the next. Be sure to notify your doctor if you change your diet because of illness. For more information, see:

Anticoagulants: Vitamin K and your diet.