Due to the increasing number of patients suffering from cardiovascular diseases, the number of patients started on anticoagulants is also rising. Diet is a modifiable factor of effective treatment. It is of particular importance due to the strong correlation of anticoagulants with vitamin K, other diet components and drug-food interactions in long-term treatment. Chronic treatment with anticoagulants may precipitate a number of adverse reactions, and following an appropriate diet may minimise the side effects of drugs that alter blood coagulation. There is a relationship between diet rich in vitamin K and oral VKAs. Maintaining a constant concentration of vitamin K in everyday diet allows to decrease complications resulting from chronic intake of hydroxycoumarin derivatives. Nutritional education of patients on longterm treatment with VKAs may help to decrease adverse reactions. Collaboration between the patient and the dietician and between the dietician and the doctor may positively affect the maintenance of a stable diet necessary in patients undergoing long-term anticoagulant treatment.
Keywords: anticoagulant treatment; diet; vitamin K.
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