blake murphy wrote:
> my father was recently put on coumadin, for which i understand the
> generic is warfarin, a blood thinner or anti-coagulant (and yes, i
> know, a major ingredient in some rat poisons). there were some food
> restrictions (leafy green vegetables, etc.), due to large amounts of
> vitamin k, which apparently reduces the effect. those didn't bother
> him, but 'no onions' is chafing his knickers. (paradoxically, onions
> themselves seem to have an anticoagulant effect.)
>
> apparently, cooked onions are less bad, i presume because cooking
> destroys some of the viatmin k.
>
> anyhow, i told him i would put the question here to you all, since
> there seems to be much group experience in food allergies and medicine
> interactions, to see what you all thought, and ideas for
> substitutions, etc. so, any insights, wisdom, or warnings not to seek
> medical advice on the 'net? my dad's a pretty good cook, if that
> helps.
>
> (some years ago, i had a girlfriend who was allergic to onions, but i
> don't know that i acquired any cooking knowledge, other than i didn't
> make chili, and one side of the cutting board was non-onion. i did
> finally come up with a meat loaf.)

You concern is appreciated, Blake. There is no need to avoid or restrict
any particular foods while taking Coumadin. Any of those foods can and
should be eaten. A steady diet of those foods is encouraged because of
their overall nutritive value. Bingeing on foods higher in Vitamin K
while taking Coumadin can temporarily impede its anticlotting
properties, but the effects of a steady dietary intake on Coumadin's
effect can easily be compensated for. The doctor will watch your
father's lab values (PT/INR) and adjust the Coumadin dosage as needed
according to lab results. Frequent dose adjustments for Coumadin are
common, even when someone has been on the medication for a long time.
Your father can help to keep his lab results stable by maintaining a
steady diet rather than an avoidance diet.