Anticoagulant Diet

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Anticoagulant Diet. It is estimated that 60,000- 100,000 Americans die every year as a result of these blood clots occurring in blood vessels or due to related conditions such as stroke (Waldron, & Moll, 2016). Among these disorders are cardiovascular diseases such as hypertension, pulmonary embolism (PE), deep vein thrombosis (DVT) and arteriosclerosis. When a blood clots in the blood vessels it prevents blood carrying oxygen and nutrients from flowing to various body tissues hence causing the death of cells. Blood thickness and thinness is the main common factor influencing the occurrence of blood clots in blood vessels. Cholesterol present in the blood, especially the low-density cholesterol (LDC) greatly contributes to blood thickening and a little more vitamin K accelerates its ease to coagulate. Anticoagulant diet therapy is more effective in keeping the vitamin K level in check due to its low dose of anticoagulant compounds as opposed to commercially available anticoagulants. Patients who are suffering from the blood clot associated illnesses such as stroke, DVC and PE are best placed under anticoagulant diet therapy to prevent the development of associated side effect of commercially available anticoagulant doses. Before using commercially available blood thinners, the health care personnel need to carry out a prothrombin-time (PT) test on a patient to determine how fast their blood clots (Waldron, & Moll, 2016). Patients with hemophilia and kidney disorders should receive any anticoagulant therapy. Anticoagulant diet may worsen hemophilic condition even with minor injuries and surgeries. For those patients with kidney complication, blood thinning will

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