The following factors may affect the anticoagulant effect of warfarin while taking warfarin: (1) Drug interactions. Certain drugs may affect the anticoagulant effect when combined with warfarin. Those that enhance the anticoagulant effect include: broad-spectrum antibiotics, metronidazole, aspirin, fenbendazole, alcohol, and anti-inflammatory pain; those that decrease the anticoagulant effect include: vitamin K1, spironolactone, and rifampin. Some Chinese medicines will affect the anticoagulant effect, please consult your doctor in detail before using Chinese herbs or proprietary Chinese medicines. (2) Some foods rich in vitamin K may reduce the anticoagulant effect, such as animal liver. The following is the amount of vitamin K per 100 grams of dry food (milligrams): spinach (4.40), cabbage (3.20), cauliflower (3.00), peas (2.80), carrots (0.80), tomatoes (0.40C0.80), potatoes (0.16), pig’s liver (0.80), eggs (0.80), cow’s milk (trace). Of course, anticoagulation may only be affected by eating large amounts of a particular food group. With so many drug effects, and so many foods with vitamin K content, do I need to memorize them all? You don’t really need to memorize any of this, just some of it. Patients need to remember is: no matter what the situation must be diligently check anticoagulation. (3), bad habits and changes in physical condition: fever, diarrhea, vomiting affect the absorption of drugs, liver, kidney disease will affect the synthesis and metabolism of vitamin K, which in turn affects the anticoagulation, short-term weight changes.