Warfarin is a common anticoagulant used in patients who are at risk of forming blood clots. Warfarin acts as a blood thinner by inhibiting coagulation factors that are dependent on vitamin K. Unfortunately, many other factors can affect vitamin K levels and influences the effectiveness and safety of warfarin.
Warfarin
Warfarin exerts an effect by inhibiting vitamin K epoxide reductase, an enzyme required to maintain the form of vitamin K that is required to activate coagulation factors II, VII, IX, and X. Routine monitoring of the international normalized ratio, or INR, a measurement of clotting time, is required for patients who are taking warfarin.
Vitamin K
Vitamin K that is naturally found in the body is obtained from two sources. Foods such as green leafy vegetables and soybeans contain high amounts of vitamin K. In addition, intestinal bacteria also synthesize vitamin K.
Things that Increase Vitamin K
Patients who take warfarin are encouraged to eat a consistent diet and avoid excess consumption of green leafy vegetables. Excess vitamin K in the diet can affect the effectiveness of warfarin. In cases where clotting times are excessively long due to warfarin therapy, patients may be given oral or intravenous vitamin K.
Things that Decrease Vitamin K
Since intestinal bacteria also produces vitamin K, health conditions that affect the normal flora can decrease vitamin K levels. Excessive diarrhea or the use of certain antibiotics can alter intestinal bacteria. As a result, patients taking warfarin may be at increased risk of bleeding complications.
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