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Relationship between diet and anticoagulant response to warfarin: a factor analysis
Silvia Maria Custódio das Dôres1, Sarah L Booth, Ligia Araújo Martini
1Depto. de Nutrição e Dietética da Faculdade de Nutrição, Universidade Federal Fluminense (UFF), Rua São Paulo, 30/4 andar. Centro, Niterói, RJ 24015-110, Brazil. silviam@vm.uff.br
European Journal of Nutrition
|March 16, 2007
Summary
Dietary vitamin K (phylloquinone) intake, especially from kidney beans and soybean oil, significantly impacts warfarin anticoagulant response (INR) in Brazilian patients with vascular disease. This highlights the importance of consistent vitamin K consumption for stable anticoagulation.
Area of Science:
- Nutritional Science
- Pharmacology
- Clinical Medicine
Background:
- Diet composition influences warfarin's anticoagulant effect.
- Intraindividual variability in warfarin response is a clinical concern.
Purpose of the Study:
- To investigate the link between dietary patterns and warfarin's anticoagulant response.
- To assess associations in Brazilian patients with vascular disease.
Main Methods:
- Assessed food intake and plasma phylloquinone (vitamin K1) in 115 warfarin patients.
- Measured prothrombin time (PT) and International Normalized Ratio (INR).
- Utilized factor analysis to explore relationships between diet, biochemical markers, and anticoagulation.
Main Results:
- 48% of patients experienced inadequate anticoagulation (INR < 2 or > 3).
- Kidney beans and soybean oil were key sources of phylloquinone.
- Factor analysis identified significant associations between phylloquinone intake (especially from kidney beans), plasma phylloquinone, PT, and INR.
Conclusions:
- Variations in phylloquinone intake, particularly from kidney beans, correlate with anticoagulation variability (PT and INR).
- Plasma phylloquinone levels are linked to anticoagulation stability in this patient group.
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