Effects of dietary vitamin K on the stability of warfarin anticoagulation therapy
10.12092/j.issn.1009-2501.2020.06.014
- VernacularTitle: 饮食维生素K对华法林抗凝稳定性的影响
- Author:
Yu ZHAI
1
Author Information
1. Key Laboratory of Drug Metabolism and Pharmacokinetics, China Pharmaceutical University
- Publication Type:Journal Article
- Keywords:
Dietary vitamin K;
International normalized ratio;
Stability;
Warfarin
- From:
Chinese Journal of Clinical Pharmacology and Therapeutics
2020;25(6):709-715
- CountryChina
- Language:Chinese
-
Abstract:
Change in dietary vitamin K intake is one of the main causes of abnormal fluctuations in international standardized ratio (INR) of patients on warfarin therapy. Advice from clinicians on how to manage vitamin K intake for patients has been vague. In the past, patients were often told to restrict or avoid vitamin K-rich foods including leafy greens during anticoagulation therapy, which could lead to lower vitamin K intake. Evidence-based studies in recent years have found that instability of warfarin therapy is associated with low intake of vitamin K. A stable and relatively higher daily intake of vitamin K (>100 μg/d) can reduce unexplained intra-individual variability in response to warfarin, and thus reduce abnormal fluctuations in INR and improve the stability of anticoagulation therapy.
