Warfarin drug interaction with vitamin K and other foodstuffs

Elaine C Minighin,Kellen P Bragança,Lucilene R Anastácio

doi:10.4067/s0717-75182020000300470

Elaine C Minighin, Kellen P Bragança + Show 1 more

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https://doi.org/10.4067/s0717-75182020000300470

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Abstract

ABSTRACT Vitamin K is found in higher concentrations in dark green plant and in vegetable oils. The adequate intake of vitamin K is 90 and 120μg/day for adult elderly men and women, respectively. The main function of vitamin K is to act as an enzymatic cofactor for hepatic prothrombin synthesis, blood coagulation factors, and anticoagulant proteins. Prominent among the many available anticoagulants is warfarin, an antagonist of vitamin K, which exerts its anticoagulant effects by inhibiting the synthesis of vitamin K1 and vitamin KH2. From the beginning of the therapy it is necessary that the patients carry out the monitoring through the prothrombin time and the international normalized ratio. However, it is known that very low intake and/or fluctuations in vitamin K intake are as harmful as high consumption. In addition, other foods can interact with warfarin, despite their content of vitamin K. The aim of this study was to gather information on the drug interaction of warfarin with vitamin K and with dietary supplements and other foods.

Highlights

Vitamins are essential micronutrients found in small amounts in food and are indispensable to the human organism[1]
Among the available fat-soluble vitamins is vitamin K, which can be found in three forms: K1, K2, and K33
Its ingestion is directly related to the synthesis of proteins that participate in blood clotting and bone metabolism[5]

Summary

Introduction

Vitamins are essential micronutrients found in small amounts in food and are indispensable to the human organism[1]. The micro-quantities required vary according to the age, sex, physiological state, and physical activity of the individual, with an increased demand during the growth phase, gestation, lactation, intense stress conditions, and the occurrence of certain diseases[2]. Vitamins are classified as liposoluble and water soluble according to their physiological and physicochemical properties in common[1]. Vitamin K is present in large quantities in some foods of plant origin, some vegetable oils, and some animal foods[2,4]. Irregular consumption of vitamin K may influence the effect of anticoagulants such as warfarin[4,6]

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Conclusion