DEFINITION

The aim of the diet during Warfarin treatment is to provide adequate nutrition whilst maintaining a consistent daily intake of vitamin K from dietary sources. Vitamin K is involved in clotting of the blood and Warfarin doses are calculated to control the ability of the blood to clot. Thus if vitamin K intakes vary to any great degree, the natural ability of the blood to clot will also vary.

DESCRIPTION

1. It is essential to be consistent in your daily intake of vitamin K while enjoying a healthy diet.
2. It is important that you have regular tests to monitor your blood clotting ability.
3. Keep a food diary and inform your Doctor if you plan to change your diet (e.g. you go on a weight reduction diet, become a vegetarian, travel) or you notice changes in your diet (due to seasonal availability of certain foods or because you have an illness that affects your regular eating patterns).
4. Alcohol intake also affects blood clotting ability in people who take warfarin. As with the vegetables containing vitamin K, it is important to keep your intake roughly the same from week to week. Avoid drinking large quantities of alcohol in one session as this can increase your risk of bleeding to dangerous levels. If you drink alcohol, stay within the recommended limits of two units per day for women and three units per day for men. If your alcohol consumption varies significantly, consult your health care professional.
5. Certain vitamin and herbal supplements can interfere with warfarin. Check with your doctor or pharmacist before taking any supplements.
6. If you are ill for more than a couple of days, consult your Doctor. For example, vomiting and diarrhoea for 24-48
hours will not significantly affect blood clotting ability, but if it lasts for more than four days, your anticoagulant level must be checked.
As a general rule, any illness which puts you to bed for more than a couple of days needs to be discussed with your Doctor.
7. Be aware of foods which are known to be high in vitamin K content. As a general rule, these include most dark green vegetables. Foods highest in vitamin K are brussels sprouts, spinach, broccoli, kale, cabbage, parsley and avocado. It is important to include these foods in your diet, but try to keep your intake of them consistent from week to week. If your diet changes significantly for more than a few days, either through choice or illness, inform your health care professional. Foods highest in vitamin K are:

FOOD VITAMIN K MICROGRAMS
Kale (1 cup, raw) 540
Swiss chard (1 cup, raw) 500
Collard greens (1/2 cup, cooked) 440
Spinach (1/2 cup, cooked) 360
Brussels sprouts (5) 289
Watercress (3 cups, raw) 250
Endive (2 cups, raw, chopped) 231
Scallion (2/3 cup, raw, chopped) 207
Broccoli (1/2 cup, cooked) 113
Coleslaw with dressing (3/4 cup) 100
Cabbage (2/3 cup, cooked) 98
Asparagus (7 spears, cooked) 80

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