000			03126nab a22002537a 4500
003			PILC
005			20221123182246.0
008			150723s9999 xx 000 0 und d
040			_cMANILA TYTANA COLLEGES LIBRARY
100			_aLeblanc, Cristina.
245			_aAvoidance of vitamin k−rich foods is common among warfarin users and translates into lower usual vitamin k intakes / _cCristina Leblanc, Marie-Pierre Dubé, Nancy Presse, Stéphanie Dumas, Mimosa Nguyen, Étienne Rouleau-Mailloux, Sylvie Perreault, Guylaine Ferland
260			_cJune 2016
336			_atxt
337			_aunmediated.
338			_avolume.
440			_aJournal of the Academy of Nutrition and Dietetics _n116 : 6, page 1000-1007
520			_a"Background Warfarin users should aim for stable daily vitamin K intakes. However, some studies report that patients are often advised to avoid eating green vegetables. Whether this advice impacts vitamin K intakes is unknown. Objective Our aim was to describe the nature and sources of vitamin K−related dietary recommendations that patients received at the initiation of warfarin therapy, assess their adherence to these recommendations, and examine whether usual vitamin K intakes vary according to these recommendations. Design We conducted a retrospective cohort study with patients enrolled in the Québec Warfarin Cohort Study. Patients were asked to report dietary recommendations they had received at warfarin initiation and their adherence to these recommendations. Usual vitamin K intakes were assessed using a validated semi-quantitative food frequency questionnaire. Participants/setting Three hundred seventeen patients aged 36 to 97 years who initiated warfarin between 2011 and 2012 and were treated for 12 months or longer with a target international normalized ratio range of 2.0 to 3.0 or 2.5 to 3.5. Statistical analyses performed Patients were classified according to vitamin K−related recommendations reported: limit or avoid vitamin K−rich foods; aim for stable consumption of vitamin K−rich foods; or no vitamin K−related advice. A one-way analysis of covariance was used to compare mean usual vitamin K intakes between patients after adjustment for covariates. Results Most patients (68%) reported being advised to limit or avoid vitamin K−rich foods, particularly green vegetables, 10% reported being advised to aim for stable consumption of vitamin K−rich foods, and 22% did not recall receiving any vitamin K−related recommendation. Mean usual vitamin K intakes of patients adhering to the recommendation to limit or avoid vitamin K−rich foods was 35% to 46% lower than those of other patients (P<0.001), a difference resulting almost entirely (82%) from a lower consumption of green vegetables. Conclusions In contrast with current dietary recommendation, most warfarin users reported avoiding vitamin K−rich foods, which translated into lower usual vitamin K intakes."
521			_aNutrition
650			_aVitamin K.
650			_aNutrition-Requirements.
650			_aEdible greens.
942			_cA _2lcc
998			_c79898 _d138261
999			_c76907 _d76907