Posts Tagged ‘Blood Thinners’

On Blood Thinners? Veggies are OK

May 20th, 2009 No comments

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I know from experience that doctors encourage that a patient on blood thinners continues to eat a balanced diet, including green and leafy veggies.  If you like salad and lettuce you wont have to give them up. The only important thing is to be stable in your diet, don’t eat  a ton of lettuce in one week and no lettuce in the other.

Don’t take my word for it. Below you will see captions from a article that talk about this issue:

Veggies not off-limits when taking blood thinners

Americans filled about 30 million prescriptions for the drug Coumadin, also called warfarin, in 2004, according to the Warfarin Institute of America. This medicine helps prevent unwanted blood clots called deep vein thromboses and pulmonary embolisms.

Vitamin K, found in foods such as broccoli and spinach, decreases the effects of warfarin, and this makes many people taking the drug think they can’t eat green vegetables at all

But, don’t give up your veggies. In fact, eating more vegetables and fish, and less red and processed meat, is linked with having fewer clots. That’s according to a letter from acting U.S. Surgeon General Steven Galson, published in this month’s Journal of the American Dietetic Association.

It’s true that large amounts of vitamin K, found in leafy green vegetables, can interfere with warfarin and increase the risk of clots. But it’s not necessary to avoid these foods entirely, according to a statement in the American Heart Association’s journal, Circulation.


It may also be helpful to know that some green veggies are low in vitamin K. While most vitamin-K-rich foods are green, not all green foods have the same amount of vitamin K.

For example, these green vegetables are relatively low in vitamin K, having less than 100 micrograms per serving: peas, green beans, celery, iceberg lettuce and green peppers.

Vegetables with moderate amount of vitamin K, 100 to 300 micrograms, include asparagus, broccoli, brussels sprouts, green cabbage, endive, green onions, Romaine lettuce, green leaf lettuce and parsley.

Dark green leafy veggies, such as spinach, kale, collard greens and must-ard greens, have the most vitamin K, more than 1,000 micrograms per serving.

Other ways to help prevent clots, according to the acting surgeon general, including staying active, exercising leg muscles during long trips and not smoking. And, keep eating your veggies.

Alcohol and cranberry juice, while not high in vitamin K, can affect clotting. If you take warfarin, don’t drink alcohol–it may cause bleeding.

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