Question

Why people whose taking Caumadin are not allowed to eat green leafy vege?What chemical found in leafy vege?why we can’t eat this why taking caumadin?

Answer 1

Coumadin and green leafy vegetables.

Coumadin is an anticoagulant drug and is the brand name for the generic drug Warfarin sodium.

Action of coumadin:

It acts by inhibiting the action of vitamin K dependent clotting factors. ( factors II,VII,IX & X and anticlotting proteins, protein C and protein S.). It is prescribed in patients who have conditions wherein clot formation needs to be delayed for example in case of a patient who had an episode of myocardial infarction(MI), formation of a thrombus(clot) inside the blood vessels is deemed harmful, so in such cases coumadin can be given prophylactically to avoid thrombus formation.

It is also given prophylactically and as treatment for patients with deep vein thrombosis as well as in stroke.

Chemical found in leafy greens - Vitamin K.

Leafy greens such as Kale, brocolli and spinach are rich sources of vitamin K. Vitamin K is an essential factor in the normal clotting process in the body but if the intake of it is increased more than the usual in patients who are under coumadin, it is harmful.

How ?

Vitamin K and coumadin have opposite actions. Vitamin K takes part in the normal coagulation process but coumadin prolongs the coagulation process by inhibiting the action of vitamin K.

The INR(time taken to blood clot to form) of patients on coaumadin is 2-3. It is 1 in a normal person. If the patient on coumadin takes too much vitamin K, the INR can decrease(blood clots faster) which is not desirable for them as it can lead to complications.

So, a person of coumadin is not supposed have foods very high in vitamin K because effects of coumadin can diminish which is harmful although normal serving can be eaten so as to keep the inr within its desirable range.