Warfarin Diet

It is important to pay attention to our diet when we are on warfarin, a type of anticoagulant.

Certain types of food can increase or reduce the effects of warfarin by reducing blood clotting ability. When warfarin effect is not properly controlled, it can be dangerous or even fatal. 

In view of the narrow theraputic window of warfarin, we need to avoid making any major change to our diets. The key is to be consistent in what we eat.

It is important to note that vitamin K reverses the effects of warfarin. Hence, we need to maintaina consistent dietary vitamin K intake.

The average recommended daily allowance of vitamin K for adult men is 120 micrograms (mcg). For adult women, it is 90 mcg.

Below is a summary of information onvitamin K diet, which I have gathered from my research.

Summary of  Vitamin K Intake In Diet

Food rich in Vitamin K reduces the effects of warfarin significantly.

Dark, leafy green vegetables tends to contain higher amounts of vitamin K. Examples of high vitamin K vegaetables are Kale, Spinach, Broccoli, Lettuce, Brussel sprouts, Cabbage, green onions. You may like to refer to  USDA for a comprehensive list of food with vitamin K.

Fruits high in vitamin K include Dried Prunes, Avocado, Kiwi fruit, Blueberries & Blackberries etc.

For animial products, only Beef liver & Pork liver are high in vitamin K.

As for beverages,Green tea is high in vitamin k & counteracts the benefits of warfarin. Yet, Cranberry juice & Alcohol increase the effects of warfarin.

To avoid excessive blood thickening, we need to monitor our intake for high vitamin K food. 

If there is any change in diet, it is better to inform your doctor to check if there is a need to adjust your warfarin dosage accordingly.

It is very extremely important to ensure that our INR remains in the theraputic range.

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