My INR was low again (2.0) - they told me to increase to 3 mg 6 days 2 mg 1 day from 3 mg 4 days and 2 mg 3 days per week and come back in 10 days.
I'm trying to figure out why it's lower as I've quit using the Ensure now and a few weeks ago my INR was 3.4
So I think I've narrowed it down to:
extra virign olive oil for cooking (frying beef)
natural smooth peanut butter (I've increased to 2 slices of bread and peanut butter from 1)
tomatoes (apparently 6 mcg per 3.5 ounces)
walnuts (apparently 2.7 mcg per 3.5 ounces)
I've been eating these the last few weeks so I'm wondering if the cumulative effect was to lower my INR. Of course if the warfarin dose increase gets me back in range I won't mind but just hoping and praying the INR won't go lower.
Will I have to eat preety much the same precise amount of these foods each week? Anyone else had issues with olive oil, walnuts, or peanut butter?
Here's the info I've found from various places about vit. k content in these foods-
Treated Olive Oil 2.1 mcg per oz.
Olive Oil - 1oz. - 13.7 mcg
The dark green variety of Olive Oil contains the most antioxidants.1 Olive Oil is the second best natural source of Vitamin K available. The greener the vegetable or oil the higher the content because Vitamin K is associated with chlorophyll.
The greener the vegetable, the higher the content, say the researchers, because the vitamin is associated with the chlorophyll. Vegetable oils--soybean, canola and olive--and dressings containing them are the second best source - USDA
Food Serving Vitamin K (mcg)
Olive oil 1 Tablespoon 6.6
olive oil 49 per 100 grams
Peanut butter, smooth 6 Tbsp. 0.3
Peanut butter 2.8 per oz.
Peanut butter smooth 10 mcg per 100 gm
Peach, raw 1 medium 2.1
Peach canned 70 mcg.
Peaches raw 3 mcg
Tomatoes - fresh - 1oz. - 1.8 mcg.
tomatoes ripe raw per 100 gm 6 mcg
tomatoes ripe raw 6 per 100 grams
Tomato, red, raw, 1 tomato, 3
Tomatoes, ripe, raw 6
Walnuts 2.7 per 100 gm