Vitamin K is a fat-soluble vitamin, so it is stored in the body's fat tissue and liver.
Vitamin K is important to help support proper coagulation (blood clotting). The liver uses vitamin K to synthesize blood-clotting proteins. Without vitamin K, the level of the blood-clotting proteins drops, and clotting time is prolonged. Vitamin K has also been recognized for its role in helping to maintain the health of bones. There are three types of vitamin K:
Phylloquinone, which was discovered in Denmark and termed vitamin K for the Danish word koagulation, is the natural vitamin K found in alfalfa and other foods. It is known as K1.
Menaquinone, produced by intestinal bacteria, is K2. Menadione, a synthetic compound with the basic structure of the quinones, is K3.
Sources of Vitamin K
Vitamin K is found in dark leafy greens, most green plants, alfalfa and kelp. Blackstrap molasses and the polyunsaturated oils, such as safflower, also contain some vitamin K. Animal sources of vitamin K include liver, milk, yoghurt, egg yolks and fish liver oils.
Absorption of vitamin K takes place primarily in the upper part of the small intestine with the help of bile or bile salts and pancreatic juices. It is then carried to the liver for the synthesis of prothrombin, a key blood-clotting factor.
Since natural vitamin K (K1) is fat soluble, it requires bile and pancreatic juice in the intestine for optimal absorption. In contrast, some of the synthetic vitamin K compounds (K3) are water soluble and more easily absorbed. So people who do not tolerate natural vitamin K, such as those with decreased bile acid secretion, may find K3 helpful.
Menaquinone (K2), which is produced by intestinal bacteria, may be the most beneficial source of vitamin K. This is why vitamin K supplementation may be particularly important for those whose normal balance of intestinal bacteria has been disrupted.
Vitamin K Deficiency
Vitamin K deficiency results from extremely inadequate intake, fat malabsorption, or use of coumarin anticoagulants. Deficiency is particularly common among breastfed infants. It impairs clotting. Diagnosis is suspected based on routine coagulation study findings and confirmed by response to vitamin K. Treatment consists of vitamin K given orally or, when fat malabsorption is the cause or risk of bleeding is high, parenterally.
Symptoms of Vitamin K Deficiency
Vitamin K deficiency decreases levels of prothrombin and other vitamin K–dependent coagulation factors, causing defective coagulation and, potentially, bleeding.
Persons deficient in vitamin K are first and foremost likely to have symptoms related to problematic blood clotting or bleeding. These symptoms can include heavy menstrual bleeding, gum bleeding, bleeding within the digestive tract, nose bleeding, easy bruising, blood in the urine, prolonged clotting times, hemorrhaging, and anemia. A second set of vitamin K deficiency-related symptoms involves bone problems. These symptoms can include loss of bone (osteopenia), decrease in bone mineral density (osteoporosis), and fractures-including common age-related fractures like that of the hips. Yet another set of vitamin K deficiency-related symptoms involves excess deposition of calcium in soft tissues. These calcification-based problems include hardening of the arteries or calcium-related problems with heart valve function.
Recommendations
The Recommended Dietary Allowance (RDA) for vitamins reflects how much of each vitamin most people should get each day.
The RDA for vitamins may be used as goals for each person.
How much of each vitamin you need depends on your age and gender.
Other factors, such as pregnancy, breast-feeding, and illness may increase the amount you need.
The Food and Nutrition Board at the Institute of Medicine Recommended Intakes for Individuals - Adequate Intakes (AIs) for vitamin K:
Infants
0 - 6 months: 2.0 micrograms per day (mcg/day)
7 - 12 months: 2.5 mcg/day
Children
1 - 3 years: 30 mcg/day
4 - 8 years: 55 mcg/day
9 - 13 years: 60 mcg/day
Adolescents and Adults
Males and females age 14 - 18: 75 mcg/day
Males and females age 19 and older: 90 mcg/day
Sources
http://health.nytimes.com/health/guides/nutrition/vitamin-k/overview.html
http://www.whfoods.com/genpage.php?tname=nutrient&dbid=112
http://www.merckmanuals.com/professional/sec01/ch004/ch004m.html
Vitamin K is important to help support proper coagulation (blood clotting). The liver uses vitamin K to synthesize blood-clotting proteins. Without vitamin K, the level of the blood-clotting proteins drops, and clotting time is prolonged. Vitamin K has also been recognized for its role in helping to maintain the health of bones. There are three types of vitamin K:
Phylloquinone, which was discovered in Denmark and termed vitamin K for the Danish word koagulation, is the natural vitamin K found in alfalfa and other foods. It is known as K1.
Menaquinone, produced by intestinal bacteria, is K2. Menadione, a synthetic compound with the basic structure of the quinones, is K3.
Sources of Vitamin K
Vitamin K is found in dark leafy greens, most green plants, alfalfa and kelp. Blackstrap molasses and the polyunsaturated oils, such as safflower, also contain some vitamin K. Animal sources of vitamin K include liver, milk, yoghurt, egg yolks and fish liver oils.
Absorption of vitamin K takes place primarily in the upper part of the small intestine with the help of bile or bile salts and pancreatic juices. It is then carried to the liver for the synthesis of prothrombin, a key blood-clotting factor.
Since natural vitamin K (K1) is fat soluble, it requires bile and pancreatic juice in the intestine for optimal absorption. In contrast, some of the synthetic vitamin K compounds (K3) are water soluble and more easily absorbed. So people who do not tolerate natural vitamin K, such as those with decreased bile acid secretion, may find K3 helpful.
Menaquinone (K2), which is produced by intestinal bacteria, may be the most beneficial source of vitamin K. This is why vitamin K supplementation may be particularly important for those whose normal balance of intestinal bacteria has been disrupted.
Vitamin K Deficiency
Vitamin K deficiency results from extremely inadequate intake, fat malabsorption, or use of coumarin anticoagulants. Deficiency is particularly common among breastfed infants. It impairs clotting. Diagnosis is suspected based on routine coagulation study findings and confirmed by response to vitamin K. Treatment consists of vitamin K given orally or, when fat malabsorption is the cause or risk of bleeding is high, parenterally.
Symptoms of Vitamin K Deficiency
Vitamin K deficiency decreases levels of prothrombin and other vitamin K–dependent coagulation factors, causing defective coagulation and, potentially, bleeding.
Persons deficient in vitamin K are first and foremost likely to have symptoms related to problematic blood clotting or bleeding. These symptoms can include heavy menstrual bleeding, gum bleeding, bleeding within the digestive tract, nose bleeding, easy bruising, blood in the urine, prolonged clotting times, hemorrhaging, and anemia. A second set of vitamin K deficiency-related symptoms involves bone problems. These symptoms can include loss of bone (osteopenia), decrease in bone mineral density (osteoporosis), and fractures-including common age-related fractures like that of the hips. Yet another set of vitamin K deficiency-related symptoms involves excess deposition of calcium in soft tissues. These calcification-based problems include hardening of the arteries or calcium-related problems with heart valve function.
Recommendations
The Recommended Dietary Allowance (RDA) for vitamins reflects how much of each vitamin most people should get each day.
The RDA for vitamins may be used as goals for each person.
How much of each vitamin you need depends on your age and gender.
Other factors, such as pregnancy, breast-feeding, and illness may increase the amount you need.
The Food and Nutrition Board at the Institute of Medicine Recommended Intakes for Individuals - Adequate Intakes (AIs) for vitamin K:
Infants
0 - 6 months: 2.0 micrograms per day (mcg/day)
7 - 12 months: 2.5 mcg/day
Children
1 - 3 years: 30 mcg/day
4 - 8 years: 55 mcg/day
9 - 13 years: 60 mcg/day
Adolescents and Adults
Males and females age 14 - 18: 75 mcg/day
Males and females age 19 and older: 90 mcg/day
Sources
http://health.nytimes.com/health/guides/nutrition/vitamin-k/overview.html
http://www.whfoods.com/genpage.php?tname=nutrient&dbid=112
http://www.merckmanuals.com/professional/sec01/ch004/ch004m.html
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Unknown - Monday, 31 October 2011
