Foods rich in vitamin K can reduce the effect of anticoagulants. Foods with a high content of vitamin K per 100 grams of dry food are (mg): spinach (4.4), cabbage (3.2), cauliflower (3.0), peas (2.8), carrots (0.8), tomatoes (0.6), potatoes (0.16), pork liver (0.8), eggs (0.8). The above-mentioned foods are not inedible. However, care should be taken not to eat large amounts at a time; they can be consumed in small amounts frequently. The effect of drugs (the use of the following drugs need to pay attention to detect changes in anticoagulation indicators) 1. Drugs that increase the effect of anticoagulant drugs: broad-spectrum antibiotics can reduce the production of vitamin K by intestinal bacteria; aspirin, Antomin, sulfonamides, propofol, etc. can compete with warfarin for plasma protein binding sites, so that the latter’s free drug concentration increases; liquid paraffin can reduce the absorption of vitamin K; chloramphenicol, metronidazole metformin, alcohol, etc. can inhibit the enzymes that degrade warfarin, so that the concentration of warfarin increases relatively; phenytoin sodium and toluenesulfonylurea have the same metabolic pathway; aspirin and acetaminophen have anticoagulant synergistic effects; salicylates, pautazone, chlorpromazine, benadryl, etc. have the effect of interfering with platelet function; quinidine, metformin, phenylethylguanidine, and antamine have enhanced anticoagulant effects. 2, reduce the anticoagulant effect of drugs: anti-cholinergic amines in the intestine can be combined with anticoagulants; hypnotics, rifampin, ashwagandha has increased the activity of enzymes in the liver to accelerate the metabolism of warfarin; estrogen and oral contraceptives can increase the content of blood clotting factors. 3, the impact of other diseases: diarrhea, vomiting can affect the absorption of drugs; heart failure or primary liver disease can reduce the synthesis of vitamin K reduced, while reducing the metabolic rate of warfarin, so that warfarin dosage is reduced.