Anticoagulant medications (such as warfarin) cause the blood to clot more
slowly. They are used to treat
deep vein thrombosis, and other conditions. While
taking anticoagulants, it is necessary to keep a delicate balance
Having your blood clot too quickly, which increases your risk for
Having your blood clot too slowly, which increases your risk for
To maintain this balance and to prevent complications, you
should be aware of changes you may need to make in your lifestyle.
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
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
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
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.
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