Based on PubMed | Can I eat eggs while taking warfarin, or will they interfere with my INR?

You can eat eggs on warfarin, and they generally do not interfere with your INR when eaten in consistent amounts. Warfarin’s main dietary concern is vitamin K, which is highest in leafy green vegetables and certain oils not in eggs. Keeping your vitamin K intake steady day‑to‑day is what matters most. ^{[1] [2]}

Why vitamin K matters with warfarin

Warfarin works by blocking vitamin K–dependent clotting factors, so sudden increases in vitamin K intake can lower your INR (make blood clot more easily). ^[1] Consistency is key: large, unpredictable swings in vitamin K intake are what most often destabilize INR. ^[2] Research shows that dietary vitamin K can change INR levels, especially when intake suddenly increases, and that steady, adequate intake helps keep INR more stable. ^{[3] [4]}

Are eggs high in vitamin K?

Eggs contain very little vitamin K compared with leafy greens and certain vegetable oils, so they are not typically on the “foods to limit” list for warfarin. Guidance focuses on avoiding large, inconsistent amounts of high‑vitamin K foods such as kale, spinach, collard greens, broccoli, Brussels sprouts, and oils like soybean or canola. ^[2] It’s recommended to keep vitamin K intake steady rather than eliminating it entirely. ^[5]

Practical guidance for eating eggs on warfarin

• Keep it consistent: If you like eggs, you can continue eating them in regular, predictable amounts as part of your usual diet. This supports stable INR. ^[1]
• Watch the cooking fats: Some dressings and oils (soybean, canola, olive) contain vitamin K; large, sudden increases can lower INR, so keep oil use consistent too. ^[2]
• Balance your plate: You don’t need to avoid vegetables; just avoid big, sudden changes in high‑vitamin K greens from one day to the next. ^[5]
• Monitor INR with changes: If you plan major diet changes (e.g., starting a weight‑loss plan, juicing greens, or changing to a high‑salad diet), talk with your clinician so your INR can be checked and your warfarin dose adjusted if needed. ^{[2] [1]}

Evidence on diet consistency and INR

Sudden high intake of vitamin K–rich foods can reduce anticoagulation effect and push INR below target in people on warfarin. ^[3] Conversely, maintaining a consistent and sufficient vitamin K intake appears to lessen INR fluctuations from incidental vitamin K consumption, supporting more stable control. ^[4]

Key takeaways

• Eggs are low in vitamin K and are generally safe with warfarin. Keeping intake consistent is the priority. ^[2]
• The biggest dietary risks for INR swings are large, sudden changes in high‑vitamin K foods and certain oils. ^{[1] [2]}
• Aim for a steady pattern rather than avoiding vitamin K entirely, and coordinate any major diet shifts with your care team. ^{[5] [2]}

If you notice bruising, bleeding, or any change in your usual diet pattern, it’s wise to get your INR checked and update your healthcare team. ^{[1] [2]}