Warfarin diet

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