Oral anticoagulants have contributed to reducing population mortality by reducing the risk of having a thrombosis. Anticoagulants are used to prevent the formation of blood clots that alter blood flow and increase the possibility of having a thrombosis. If a clot, or thrombus, occurs inside the blood vessels, it can obstruct and prevent the supply of blood and oxygen to surrounding tissues. Blood coagulation, however, is a necessary mechanism to prevent a small wound from leading to excessive blood loss.
So anticoagulants should be taken properly by following the instructions of health professionals. Alterations in the mechanism of action of these drugs can have too powerful an effect, causing bleeding with significant health consequences, or they may be too weak and not be sufficient to prevent a thrombus.
Diet can affect anticoagulant medication
Classic oral anticoagulants, such as Sintrom, have an effect on the action of vitamin K, which is an essential component in the diet used for coagulation. Using this vitamin, other substances of a similar structure were identified and produced to have an opposite, anticoagulant action, such as warfarin and acenocoumarol (Sintrom). These drugs act by inhibiting the action of vitamin K.
Diet can affect the activity of these anticoagulants, especially if the amount of vitamin K ingested varies considerably. To prevent these alterations in the performance of these anticoagulants, food intake with vitamin K should be as regular as possible.
Foods rich in vitamin K are:
- Green, leafy vegetables, such as spinach, parsley and lettuce.
- Other fruit and vegetables: such as cauliflower, asparagus, peas, Brussels sprouts, broccoli, turnips, chickpeas, avocado, kiwi, grapefruit, raisins, figs, grapes and plums.
- Certain offal, like liver.
- Fermented vegetable products, such as sauerkraut, kimchi and gherkins.
There are also other products with a moderate amount of vitamin K, such as:
- Some plants, such as ginseng and ginkgo biloba, which can alter coagulation times.
- Some processed and cured meat, such as ham, sausages, bacon, chorizo and pate.
- Some canned fish, such as tuna, sardines, crab sticks and smoked salmon.
- Liquorice infusions.
- Soy sauce.
Recommended foods if anticoagulants are taken
There are also food and dietary measures recommended to prevent anticoagulant medication being affected, such as:
- Food of animal origin, as they do not usually contain large amounts of vitamin K, except for offal, such as liver.
- Virgin olive oil which, despite having the highest vitamin K content, is the healthiest to take, with a vitamin K contribution that does not influence anticoagulant levels.
- Skimmed dairy products, as they do not contain significant amounts of vitamin K.
- Eating at least 3 pieces of fruit per day (except for kiwis), and 30 g of nuts twice per week.
- Legumes 2 or 3 times a week.
- Also, food from the cereals group: for example, bread (wholemeal is better), rice, pasta and potatoes.
- Condiments, such as garlic, salt, vinegar, mustard, chili and red peppers. Although they are a source of vitamin K, they are consumed in small quantities and do not therefore contribute significantly to the total vitamin K consumed.
In addition to affecting coagulation, vitamin K is very important in controlling bone calcium and preventing the calcification of arteries. It's also important for the proper functioning of the immune system. Therefore, maintaining a varied diet, stable in its vitamin K content, helps to stabilise the effect of anticoagulant medications and allows vitamin K to be used for its other functions.
Anticoagulants have contributed to reducing population mortality. Despite this, its effect can vary from patient to patient and is affected by diet. This can lead to situations when the anticoagulant effect changes. The recommendations of health professionals should be followed to maximise the desired effect of a good diet, ensure stability and prevent possible bleeding, especially where this affects vitamin K content.
Information documented by:
Dr Pablo García de Frutos, Clinic-IDIBAPS Haemotherapy-Haemostasis Research Group.
