Soy and Warfarin

Soybeans occur in various sizes, and in several hull or seed coat colors, including black, brown, blue, yellow, and mottled. The hull of the mature bean is hard, water resistant, and protects the cotyledon and hypocotyl (or "germ") from damage.

The oil and protein content together account for about 60% of dry soybeans by weight; protein at 40% and oil at 20%. The remainder consists of 35% carbohydrate and about 5% ash. Soybean cultivars comprise approximately 8% seed coat or hull, 90% cotyledons and 2% hypocotyl axis or germ.

The majority of soy protein is a relatively heat-stable storage protein. According to the American Soybean Association, it is this heat-stability of the soy protein that enables soy food products requiring high temperature cooking, such as tofu, soymilk and textured vegetable protein (soy flour) to be made.

Soybeans come from the soy plant - a leafy green plant that grows typically to six feet. Several sources cite soybean products will decrease a patient's INR value over time. The amount of soy intake has not been determined. Patients should keep their soy in take consistent. Soy is used in many products theses days. Formulations from soy, including soy milk are influenced by the vitamin K stored in the soy bean.

Any patient considering beginning or stopping soy intake should consult with their physician as their warfarin dose may need to be adjusted.