Vitamin K Foods Sources and Deficiency Risk of Heavy Bleeding
Vitamin K refers to a group of chemically similar fat-soluble compounds. Phytonadione (K1) is the natural form from plants, and your body’s main dietary source. Menaquinon (K2 compounds) are made in your gut by bacteria, and does add a small amount toward your vitamin K dietary needs.
Vitamin K in the natural form is found in:
- meat
- beans
- olives
- canola
- cereals
- broccoli
- cabbage
- soybeans
- asparagus
- cauliflower
- green peas
- watercress
- dairy products
- green leafy vegetables
If you eat a balanced diet which includes some of these foods, then vitamin K supplementing is not be necessary. Also, cooking doesn’t significantly affect its concentration.
Vitamin K is necessary for your blood to clot normally. Your liver uses to make clotting factors, and a deficiency or a disturbance in liver function may lead to bleeding.
A deficiency in vitamin K is rare, but those at risk include:
- celiac disease
- cystic fibrosis
- ulcerative colitis
- regional enteritis
- biliary obstruction
- short bowel syndrome
- chronic malnutrition ~ alcohol dependency
- intestinal resection ~ particularly terminal ileum
- medications ~ antibiotics, salicylates, anti-seizure and some sulfa drugs
If you are taking warfarin, a blood-thinning drug, then you need special medical vitamin K monitoring because of their interactions.
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