fermented food
2 interactions related to fermented food
sauerkraut + warfarin
Sauerkraut is fermented green cabbage and contains roughly 18 to 70 micrograms of vitamin K1 per cup, depending on whether the brine is consumed and how the cabbage was prepared. Vitamin K1 supplies the cofactor for the very clotting factors warfarin blocks, so changing sauerkraut intake can shift INR and weaken anticoagulation control.
warfarinsauerkrautvitamin kinrfermented foodcabbageanticoagulationdiet consistency
kimchi + warfarin
Kimchi is fermented Napa cabbage and contains roughly 65 micrograms of vitamin K1 per cup, which provides the cofactor for the very clotting factors warfarin blocks. Inconsistent kimchi intake can lower the INR and reduce warfarin's anticoagulant effect, increasing clot risk.
warfarinkimchivitamin kinrfermented foodanticoagulationfood interactiondiet consistency