Nutritionist Tatyana Zaletova in an interview with radio Sputnik named foods that increase the risk of thrombosis after COVID-19.
According to the nutritionist, greens contain a lot of vitamin K, which can partially inhibit the work of some anticoagulants based on the active substance warfarin. “When we prescribe this drug, we make a recommendation to exclude or evenly distribute green foods in the diet,” Zaletova said.
Another risk factor is taking medications that increase blood clotting. In this case, the patient should also not overuse green vegetables. However, if a person is taking medications that affect the density of the blood, a previous coronavirus infection is a reason to reduce the portions of green food to reduce the likelihood of thrombosis.
“For a person not on a drug that increases blood clotting, it’s not important,” the nutritionist explained, noting that when eating large amounts of green vegetables, blood will clot faster, which will give a tendency to blood clots, which is what vitamin K is responsible for.
Previously, therapist Nadezhda Chernyshova named a way to avoid the development of thrombosis in COVID-19 patients. The specialist advised to drink more water, since thrombosis is often associated with dehydration. Also, do not sit for a long time in one position, especially at the computer, since blood flows down and it stagnates in the veins of the legs.
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