Diet gun

Warfarin is a substance with potent anticoagulant activity. It is used to treat or prevent thromboembolic events by inhibiting blood clotting.

Patients taking warfarin are at risk of interactions with dietary supplements, however 30% of patients use herbal or natural product supplements on a regular basis.

There is a potential interaction between warfarin and a high-protein diet.

The possibility of increased dietary protein intake may increase serum albumin levels, resulting in a possible decrease in blood clotting ability (INR).

Vegetables such as broccoli, Brussels sprouts, cabbage, parsley, spinach have a high content of vitamin K (it acts competitively with warfarin) and the consumption of large quantities of them affects the effectiveness and safety of warfarin treatment as it makes it less potent, resulting in possible thrombosis.

The combination of warfarin administration and consumption of cranberry juice appeared to be associated with increased INR in elderly patients.

Chamomile has a high content of coumarin, which is one of the substances used to create anticoagulant drugs such as warfarin. If we consume chamomile frequently, we increase the action of warfarin.

Coumarin is also present in licorice and lavender but in smaller quantities than in chamomile.

There is ambiguity and we must wait for more research on the report that says there is a decrease in the effectiveness of warfarin from the consumption of cooked foods!

Reports that an increase in the effectiveness of warfarin can be caused by consuming cooked onions are also unclear.