Do not start or stop taking other drugs, or change their doses without consulting your doctor.
- With the simultaneous use of warfarin and drugs that affect blood clotting (acetylsalicylic acid (ASA), clopidogrel, ticlopidine, dipyridamole, most NSAIDs (with the exception of low doses of COX-2 inhibitors)), penicillins at high doses increase the risk of bleeding.
- Because of the increased risk of bleeding, combined use of warfarin with inhibitors of microsomal liver enzymescimetidine, chloramphenicol). In such cases cimetidine can be replaced with ranitidine or famotidine.
- The anticoagulant effect of warfarin is enhanced: ASA, allopurinol, amiodarone, azapresene, azitromycin, interferon alfa, interferon beta, amitriptyline, bezafibrate, a vaccine for the prevention of influenza, vitamin E, glibenclamide, glucagon, gemfibrozil, heparin, grapafloxacin, danazol, dextropropoxyphene, diazoxide,
. digoxin, disopyramide, disulfiram, zafirlukast, indomethacin, ifosfamide, itraconazole, ketoconazole, clarithromycin, clofibrate, codeine, co-trimoxazole, levamisole, lovastatin, metolazone, methotrexate, metronidazole, miconazole, male sex hormones (testosterone), nalidixic acid, norfloxacin, ofloxacin, omeprazole, oxyphenbutazone, paracetamol, paroxetine, piroxicam, proguanil, propafenone, propranolol, retinol, roxithromycin, sertraline, simvastatin, sulfafurazole, sulfamethisole, sulfafenazole, sulfinpyrazone, sulindac, tamoxifen, tegafur, tetracyclines, thienyl acid, tolmetine, trastuzumab, troglitazone, phenytoin, phenylbutazone, fenofibrate, feprazone, fluconazole, fluoxetine, fluorouracil, fluvastatin, fluvoxamine, flutamide, quinine, quinidine, chloral hydrate, chloramphenicol, celecoxib, cefamandol, cephalexin, cefmenoxime, cefmethazole, cefoperazone, cefuroxime, cimetidine, ciprofloxacin, cyclophosphamide, erythromycin, etoposide, ethanol.
- Some medicinal plants can also:
- intensify the effect of warfarin, for example, ginkgo (Ginkgo biloba), garlic (Allium sativum), angelica officinalis (Angelica sinensis), papayaCarica papaya), sage (Salvia miltiorrhiza),
- reduce the effect of warfarin, for example, ginseng (Panax ginseng), St. John's wort (Hypericum perforatum).
Do not take warfarin and preparations of St. John's wort perfumed, since the effect of the inducing action of warfarin on cytochrome P450 can persist for another 2 weeks after stopping the intake of St. John's wort preparations. In the event that the patient takes St John's wort preparations, it is necessary to determine MHO and stop receiving. Control MHO must be careful, because its value may increase with the withdrawal of preparations of St. John's wort perfumed.After that, you can assign warfarin.
- The effect of warfarin can enhance quinine, contained in tonic beverages.
- Warfarin may enhance the hypoglycemic effect of oral hypoglycemic agents - sulfonylurea derivatives.
The effect of warfarin may be weakened when taken simultaneously with azathioprine, aminoglutethimide, ascorbic acid, barbiturates, valproic acid, menadione sodium bisulfite, glutheiramide, griseofulvin, dicloxacillin, disopyramide, carbamazepine, colestyramine, mercaptopurine, mesalazine, mianserin, mitotane, nafcillin, prymidone, retinoids, ritonavir, rifampicin, rofecoxib, spironolactone, sucralfate, trazodone, ubidekarenonom, phenazone, chlordiazepoxide, chlorthalidone, cyclosporine.
- Diuretics when expressed hypovolemic action may result in an increased concentration of blood clotting factors, thereby reducing the effects of anticoagulants. In the case of combined use of warfarin with other drugs is necessary to monitor the INR in the beginning and end of the treatment and, if possible, after 2-3 weeks of therapy.
Food rich in vitamin K weakens the effect of warfarin; a decrease in the absorption of vitamin K, caused by diarrhea or the use of laxatives, increases the effect of warfarin. Most of the vitamin K is found in green vegetables, so when treating with warfarin, you should use the following foods with caution: amaranth greens, avocado, broccoli, Brussels sprouts, cabbage, canola oil, leaf shayo, onion, coriander, cucumber, chicory , kiwi fruits, lettuce, mint, green mustard, olive oil, parsley, peas, pistachios, red seaweed, spinach greens, spring onions, soybeans, tea leaves, turnip greens, watercress.