Warfarin is a vitamin K antagonist indicated for patients with deep vein thrombosis as well as atrial fibrillation after mechanical heart valve replacement and with high risk factors for stroke. It is an inexpensive and effective anticoagulant, but the dietary combination of warfarin is very delicate and deserves the attention of patients. Foods rich in vitamin K include acid cheese, pork liver, egg yolk, barley, beans, carrots, tomatoes, safflower oil, soybean oil, cod liver oil, seaweed, broccoli, green peppers, garlic, ginger, cauliflower, green leafy vegetables (spinach, rape, alfalfa, lettuce, cabbage) and pears, apples, peaches, oranges, etc. Green leafy vegetables are rich in vitamin K. The vitamin K content per 100 grams of vegetables is 380 mg of spinach, 315 mg of dark green leafy lettuce, and 145 mg of cabbage. Although foods rich in vitamin K or foods that interfere with vitamin K synthesis can affect the efficacy of warfarin, this does not mean that patients need to completely avoid these foods, but rather need to maintain a relatively balanced diet, taking care to reduce the intake of vitamin K-rich foods (the daily intake of vitamin K for adults is 65-80 micrograms), not to mention the need to overly restrict the intake of vegetables with low vitamin K Intake of vegetables with low vitamin K content (for example, onions have fibrinolytic activity and should not exceed 60 grams in 1 day). After all, vegetables and fruits can provide other nutrients that are necessary for the health of the whole organism. Therefore, in order to maintain the stability of the anticoagulant efficacy of warfarin, it is necessary for patients to maintain a relatively balanced dietary structure and not to arbitrarily switch the type and quantity of vegetables while taking the drug. Besides paying attention to avoiding excessive intake of vitamin K rich foods, it is also necessary to pay attention to the methods in life care. When some people abuse antibiotics and diarrhea, disrupting the balance of intestinal flora also reduces the beneficial intestinal flora that produce vitamin K and coagulation factors, resulting in prolonged clotting time and easily causing vitamin K deficiency, which also easily leads to bleeding if warfarin is used at this time. Therefore, patients taking warfarin during the attention of dietary regulation to reduce the risk of bleeding and thrombosis.