A nurse in a clinic is reviewing teaching about food choices with a client who has recently begun taking warfarin. The nurse should instruct the client to limit consumption of which of the following foods?

A. Kale. Kale is very high in vitamin K, which antagonizes warfarin’s anticoagulant effect; large or inconsistent intakes can reduce warfarin efficacy. B. White beans. Low in vitamin K relative to leafy greens; not a major concern for warfarin interaction. C. Cantaloupe. Low vitamin K content; does not significantly affect warfarin therapy. D. Whole grain bread. Not a notable source of vitamin K and unlikely to alter warfarin effect.