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Coumadin (Warfarin) is an oral anticoagulant blocking the Vitamin K dependant enzymes in the body's coagulation (clot forming) system. It is broken down (metabolized) by the liver. Its effect needs to be carefully monitored to prevent over or under anticoagulation effect. Food can change the amount of Vitamin K in the body as well as changing the speed at which the liver breaks down the medication. As long as the intake is consistent (your diet is pretty constant) there are no restrictions on food intake. However eating foods occasionally that interact with coumadin can result in dangerous swings in the degree of anticoagulation (how thin the blood is).

These foods include (but not limited to):

Dark leafy green vegtables such as kale, collard greens, spinach, Brussels sprouts, broccoli, spinach.
Liver
Green Tea
Cheddar Cheese

Cranberry juice may effect INR (measure of thinness of the blood) by an unknown mechanism.

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15y ago

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