A nurse in a clinic is caring for a client who has recently begun taking warfarin. The nurse is reviewing potential drug and food interaction risks and should instruct the client to avoid which of the following?

Choice A reason: Green beans are low in vitamin K and do not significantly interfere with warfarin’s anticoagulant effect. They are generally safe in moderation. Choice B reason: Cantaloupe is rich in vitamin C and water but does not contain high levels of vitamin K. It is not contraindicated with warfarin. Choice C reason: White beans contain some vitamin K but not in amounts that typically affect warfarin therapy. They can be consumed in moderation with consistent intake. Choice D reason: Cabbage is high in vitamin K, which can antagonize the effects of warfarin and reduce its efficacy. Patients on warfarin should avoid or strictly limit foods high in vitamin K to maintain therapeutic INR levels.