What foods should be limited while taking Warfarin ?
Some foods and products may alter the effectiveness of Warfarin. Especially foods rich in vitamin K will decrease the effectiveness of the drug.
Cabbage, spinach, chard, broccoli, curly, lettuce, green onion, parsley, mint, dill, arugula, cress, purslane, vine leaf, roasted chickpea, turnip, mayonnaise, mustard, soy and canola oil contain high amounts of vitamin K. There are no restrictions on vegetables other than green leafy vegetables. Asparagus, cauliflower, cheese, peas and avocado contain a medium dose of vitamin K.
It is not recommended to consume large amounts of yogurt or use probiotic supplements while using Warfarin.
Since some multivitamins may contain vitamin K, it is absolutely necessary to make a decision together with the physician about the use of multivitamin while using Warfarin.
Also, some nutrition products contain high amounts of vitamin K. If a nutritional product is used, it should be discussed with the physician.
Garlic pill, ginger pill, Ginkgo biloba, Omega-3 may increase the risk of bleeding. Coenzyme Q, green tea and ginseng Warfarin can reduce the effectiveness and increase the risk of clotting. The use of these products in patients using Warfarin is not recommended.
Some herbal teas that are thought to be blood thinners should not be consumed since their effects are not known exactly. Chamomile tea, green tea, sage etc. Attention should be paid to the consumption of teas. Fruit teas can be preferred. There is no limitation in black tea.
Plants such as red hot pepper, chamomile, angel grass, flaxseed, horse chestnut, turmeric may also increase Coumadin’s effect and cause bleeding. Care should be taken with the consumption of such products.
Alcohol can affect the Warfarin response. Drinking too much alcohol may increase the risk of bleeding. Alcohol intake should not exceed 300 cc wine or beer daily.
It is not recommended to use tablets containing additional supplements E, A, C higher than the daily recommended amounts.
Cereals (such as wheat, barley, oats, bran bread, rice, pasta), red meat, chicken, eggs, milk, butter, carrots, celery, corn, onions, rice, tomatoes, potatoes, peanuts, pumpkin, fruits with meat portions (apple, orange, peach, strawberry, banana, watermelon) are poor in vitamin K, can be consumed freely.
The rind of the fruit and the outer leaves of the vegetables contain 3-6 times more vitamin K than the inner leaves. Apples, pears, quince, cucumber and pumpkin should be preferred without peel.
Grapefruit and grapefruit juice may slow down the excretion of Warfarin metabolism and increase the risk of bleeding. Cranberry juice is also known to increase the effectiveness of Warfarin. It is recommended that patients using coumadin avoid consumption of grapefruit, cranberry or grapefruit juice.
