Problem analysis: Warfarin is a vitamin K antagonist, so foods rich in vitamin K, such as many green vegetables including spinach, cabbage, asparagus, celery, tomatoes, carrots, kale, peas, pig liver and so on. , will weaken the anticoagulant effect of warfarin, and should be reduced appropriately.

Suggestion: Some foods, such as garlic, fish oil, mango and grapefruit, can enhance the anticoagulant effect of warfarin, so attention should be paid to reducing consumption.

Therefore, it is suggested that the relative balance of diet structure should be maintained, the prothrombin time and activity should be measured regularly, and the dosage of anticoagulant should be adjusted without partial eclipse or fasting.