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Interaction
of dietary factors with oral anticoagulants: review and applications
Harris
JE
Department
of Dietetics and Nutrition, University of Kansas Medical Center, Kansas City
66160-7250, USA
This
article reviews the published original sources of information on interactions of
oral anticoagulants with dietary factors, points out deficiencies in our
knowledge of these interactions, and suggests applications for this information
in the clinical setting.
As with many drug-nutrient interactions, the original references include a few
experimental studies and many case reports.
Deciding which interactions of oral anticoagulants with dietary factors are
clinically relevant and determining the appropriate dietary prescription
concerning each interaction involves, in most cases, an educated opinion rather
than a conclusion based on extensive research.
Enough information exists on the vitamin K content of foods and the quantity of
vitamin K that alters coagulation status from the therapeutic range to provide
the patient with advice concerning a group of foods to avoid and a group of
foods to limit to one serving per day.
With respect to other dietary factors that may interact with oral
anticoagulants, the patient should be cautioned concerning supplements of
vitamins A, E, and C and alcohol used chronically or ingested in large
quantities.
PMID:
7722194 [PubMed - indexed for MEDLINE]
Source:
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=7722194&dopt=Abstract
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