Food Drug Interaction Between Anticoagulants And Vitamin- K Nutrient In CVD Patients And Their Overall Nutrition

Abstract

Cardiovascular disease (CVD) remains the leading cause of mortality worldwide, necessitating effective management strategies, including the use of anticoagulants. This paper explores the interactions between anticoagulants, particularly vitamin K antagonists (VKAs) like warfarin, and dietary sources of vitamin K, which can significantly impact treatment outcomes. CVD patients often supplement their diets with vitamins and nutrients, creating potential drug-nutrient interactions that can complicate anticoagulation therapy. Vitamin K, crucial for the synthesis of clotting factors, can diminish the efficacy of VKAs when consumed in high quantities, particularly from green leafy vegetables and fermented foods rich in vitamin K2. Additionally, we highlight dietary recommendations for CVD patients from organizations such as the American Heart Association, which advocate for balanced nutrition to support cardiovascular health. Understanding these interactions is vital for healthcare profession also to optimize anticoagulant therapy and improve patient outcomes in managing CVD. This review emphasizes the need for awareness of dietary influences on anticoagulant efficacy, promoting a holistic approach to patient care.