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Relationship between diet and anticoagulant response to warfarin

A factor analysis

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An Erratum to this article was published on 23 April 2007

Abstract

Background

Diet composition is one of the factors that may contribute to intraindividual variability in the anticoagulant response to warfarin.

Aim of the study

To determine the associations between food pattern and anticoagulant response to warfarin in a group of Brazilian patients with vascular disease.

Methods

Recent and usual food intakes were assessed in 115 patients receiving warfarin; and corresponding plasma phylloquinone (vitamin K1), serum triglyceride concentrations, prothrombin time (PT), and International Normalized Ratio (INR) were determined. A factor analysis was used to examine the association of specific foods and biochemical variables with anticoagulant data.

Results

Mean age was 59 ± 15 years. Inadequate anticoagulation, defined as values of INR 2 or 3, was found in 48% of the patients. Soybean oil and kidney beans were the primary food sources of phylloquinone intake. Factor analysis yielded four separate factors, explaining 56.4% of the total variance in the data set. The factor analysis revealed that intakes of kidney beans and soybean oil, 24-h recall of phylloquinone intake, PT and INR loaded significantly on factor 1. Triglycerides, PT, INR, plasma phylloquinone, and duration of anticoagulation therapy loaded on factor 3.

Conclusions

Fluctuations in phylloquinone intake, particularly from kidney beans, and plasma phylloquinone concentrations were associated with variation in measures of anticoagulation (PT and INR) in a Brazilian group of patients with vascular disease.

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Author information

Authors and Affiliations

  1. Depto. de Nutrição e Dietética da Faculdade de Nutrição, Universidade Federal Fluminense (UFF), Rua São Paulo, 30/4° andar. Centro, Niterói, RJ, 24015-110, Brazil

    Silvia Maria Custódio das Dôres

  2. Jean Mayer United States Dept. of Agriculture Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA

    Sarah L. Booth & Ligia Aújo Martini

  3. Faculdade de Saúde Pública, Universidade de São Paulo (USP), São Paulo, SP, Brazil

    Ligia Aújo Martini

  4. Depto. de Estatística, Instituto de Matemática, Universidade Federal Fluminense (UFF), Niterói, RJ, Brazil

    Victor Hugo de Carvalho Gouvêa

  5. Instituto de Biociências de Botucatu, Universidade Estadual Paulista (UNESP), Botucatu, SP, Brazil

    Carlos Roberto Padovani

  6. Faculdade de Medicina de Botucatu, Universidade Estadual Paulista (UNESP), Botucatu, SP, Brazil

    Francisco Humberto de Abreu Maffei, Álvaro Oscar Campana & Sérgio Alberto Rupp de Paiva

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  1. Silvia Maria Custódio das Dôres
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Correspondence to Silvia Maria Custódio das Dôres.

Additional information

This material is based upon work supported by CNPq and by federal funds from the U.S. Department of Agriculture, Agricultural Research Service under Cooperative Agreement No. 58-1950-001 and No. 58-1950-4-401. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the authors, and do not necessarily reflect the view of the U.S. Department of Agriculture.

An erratum to this article is available at 10.1007/s00394-007-0659-6.

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Custódio das Dôres, S.M., Booth, S.L., Aújo Martini, L. et al. Relationship between diet and anticoagulant response to warfarin. Eur J Nutr 46, 147–154 (2007). https://doi.org/10.1007/s00394-007-0645-z

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