If you take a blood thinner such as warfarin, you know that managing a safe diet is crucial. The good news is that no foods are really off-limits. However, you’ll need to be aware of the amount of vitamin K you are consuming. Spikes in vitamin K intake can raise the risk of unwanted clotting. Eating less vitamin K than your usual daily amount can raise the risk of bleeding. In short, the goal is to consume about the same amount of vitamin K every day to keep levels steady in your body. Newer anticlotting drugs such as rivaroxaban (Xarelto) and apixaban (Eliquis) don’t require the same vigilance about foods. Remember these tips to eat safely if you take warfarin:

Be consistent — For foods that are high in vitamin K, eat the same number of servings every day. Leafy greens and cruciferous vegetables such as broccoli and brussel sprouts tend to be high in vitamin K. Foods that are lower in vitamin K, such as asparagus, green beans and peas, can be eaten without as much consistency. Whether a food is high or low in vitamin K amounts, it’s still best to know which foods contain vitamin K and avoid big changes in the amounts you eat. Consistency also is important if you take a supplement containing vitamin K.

Remember that serving size matters — If the serving size of broccoli is ½ cup and you eat 2 cups, you’ve had 4 servings. Add up the vitamin K per serving. Cooking can affect serving sizes too. Make sure you look at cooked vs. raw serving sizes, especially with foods such as collards, kale, spinach, turnip greens and swiss chard, which are very high in vitamin K.

Note any routine changes — Be alert for disruptions to your diet. For example, you may eat more foods with vitamin K during summer when vegetables are fresh — some high in vitamin K — are available. When you’re sick, you may eat less vitamin K than usual. When you’re away from home, your dietary choices and the amount you consume may vary significantly from typical day to day. If your diet changes or if you foresee a change ahead, tell your care team.

From the Mayo Clinic Health Letter. Submitted by Nancy Rasmussen, Parish Nurse