Pickles and warfarin interaction: a case-based review
| Autor: | Alexa Rangecroft, Shamit S. Prabhu, Chi-Cheng Huang |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Adult
medicine.medical_specialty Vitamin K Ecchymosis Vitamin k 03 medical and health sciences 0302 clinical medicine Rheumatology Antiphospholipid syndrome Internal medicine medicine Humans 030212 general & internal medicine International Normalized Ratio 030203 arthritis & rheumatology Systemic lupus erythematosus business.industry Warfarin dose Warfarin On warfarin Anticoagulants General Medicine medicine.disease Diet Female medicine.symptom Fermented Foods business medicine.drug |
| Zdroj: | Clinical rheumatology. 40(4) |
| ISSN: | 1434-9949 |
| Popis: | A 36-year-old woman with a history of lupus and antiphospholipid syndrome controlled by warfarin presented to the hospital with left periorbital ecchymosis. She was found to have an INR of 9 despite maintaining her normal warfarin dose of 12.5 mg/15 mg alternating qd. The only identifiable precipitating factor was that the patient recently stopped eating dill pickles. Limiting dietary vitamin K while on warfarin therapy was once considered best practice. However, studies have demonstrated that maintaining a consistent intake of vitamin K is more important than the quantity. Still, many patients on warfarin remain unaware of which foods contain large amounts of vitamin K and are, therefore, susceptible to bleeding sequelae. Practitioners should be educated to inform patients to consume a steady amount of vitamin K in their diet, identify which foods contain vitamin K, and include pickles on that list. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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