Vitamin K

Introduction:

Vitamin K is best known for its role in assisting blood to clot, or coagulate by allowing the body to produce proteins necessary for clotting. Vitamin K is a fat-soluble vitamin found in a number of foods, including leafy green vegetables. The chief source of vitamin K is produced by bacteria in the large intestine, and in most cases, absence of dietary vitamin K does not lead to health problems. Vitamin K deficiency is rare and is may be manifested as a tendency to bleed excessively. Additionally, vitamin K blocks the effects of the blood-thinning medication warfarin. In patients, taking warfarin, it is important to consume consistent amounts of vitamin K in the diet in order for the PTINR to attain and remain within stable range. Vitamin K supplements, or foods containing high amounts of vitamin K, should not be consumed with warfarin. Instead, a diet while on warfarin can include low to moderate amounts of vitamin K containing food sources as long as the same type and amount is consumed every day so that vitamin K intake remains consistently the same. The content of vitamin K in foods may be seen below by clicking the link to the Institute of Medicine website.