Great question! Most of the time patients are told don’t eat green leafy vegetables while on Coumadin, but are never told why? I’ll try to explain it in simple terms. Vitamin K is a key element in the body that helps form a blood clot. The more vitamin K rich food, think the more thick your blood. Coumadin works against vitamin K and thus thins your blood. Common uses of Coumadin are for cardiac mechanical valves, clots in the lung (Pulmonary Embolism), clots in the calf (Deep Venous Thrombosis), or the condition called atrial fibrillation – ie. irregular heart beat.

Some common foods to avoid if on Coumadin are the HIGH vitamin K rich foods; broccoli, brussel sprouts, cabbage, collard greens, green tea, kale, romaine lettuce, soybeans, and spinach. Medium rich vitamin K foods are; asparagus, green beans, blackberries/blueberries, grapes, kiwi, cashews, ensure boost supplements, vegetable juice.

Now rest assured, if you love green veggies you do not have to eliminate them completely. The key is to have a steady diet of greens, and titrate the Coumadin level up or down based on your diet. Once you reach a steady state, it will be easier for your primary care doctor to manage your levels.

-DR SARELA