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Long‐term anticoagulation stability is positively associated with vitamin K intake: a relationship modulated by vitamin K food sources
Author(s) -
Leblanc Cristina,
Presse Nancy,
Lalonde Guy,
Ferland Guylaine
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.859.13
Subject(s) - warfarin , medicine , vitamin , zoology , environmental health , food science , demography , chemistry , biology , sociology , atrial fibrillation
Vitamin K (VK) is known to interact with warfarin, though its effect on anticoagulation stability (AS) is not fully characterized. Our objective was to examine whether VK intakes, VK food sources, and self‐reported dietary advices were associated with AS over 12 months in 145 warfarin‐treated older adults. Stable patients were defined as having ≤1 INR outside the target range and/or ≤1 change in warfarin dose over the 12‐month period. Regression models showed that higher VK intake was associated with better AS (OR [95% CI]; 10.2 [2.6–40.6]). Interestingly, higher %VK intake from fat‐rich foods was associated with increased AS (OR [95% CI]; 4.5 [1.1–18.3]). Only 5 patients reported to aim for stable daily VK intakes, the official dietary recommendation for warfarin therapy. Conversely, 40% were instructed to reduce their green vegetables consumption which was not associated with increased AS (OR [95% CI]; 0.70 [0.30–1.62]). Overall, our results suggest that warfarin‐treated patients should not be instructed to restrict their green vegetables consumption. Improving VK status through diet/supplementation could translate into health benefits, lower healthcare costs and improved quality of life. Data will further be analyzed using Rosendaal's linear interpolation method to assess AS. CL was supported by a studentship provided by the Centre de recherche, Hôpital du Sacré‐Coeur de Montréal.