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In a review study published in the journal Thrombosis and Hemostasis, researchers note that vitamin K deficiency may be much more common than previously thought.

A primary action of vitamin K in the body is to help in a chemical reaction called carboxylation. Potential vitamin K deficiencies can be identified by measuring in the body the level of under-carboxylated compounds, such as osteocalcin and matrix Gla protein (MGP), both of which are involved in the maintenance of bone structure.

The scientists note that there is a substantial amount of incompletely metabolized osteocalcin and MGP in many otherwise apparently healthy individuals, which suggests that the majority of these people may be subclinically deficient in vitamin K.

Results Not Surprising

The findings aren’t too surprising, given that the primary dietary sources of vitamin K are:

• Green, leafy vegetables - spinach, kale, chard, lettuce
• Broccoli
• Parsley

These aren’t foods that most people eat regularly in adequate amounts (e.g., a cup per day). And, the biological half-life of vitamin K is relatively short — a few days. That means if you’re not regularly consuming vitamin K, you may become deficient.

Vitamin K comes in two primary forms:

• K1 - phylloquinone - found primarily in the vegetables above
• K2 - menaquinones (MK-n)
  • synthesized by bacteria in the digestive tracts of healthy individuals
  • found in some animal meat (MK-4) and fermented products (MK-7, MK-8, MK-9), including some cheeses and natto
  • MK-4 may also be synthesized in the body from phylloquinone

Bottom Line

Both the K1 and K2 forms of vitamin K may be important in helping to prevent several important conditions, including osteoporosis, arterial calcification (heart disease, stroke), and even cancer.

If you’re not regularly consuming foods high in both primary forms of vitamin K and/or if you have digestive conditions that may interfere with proper vitamin K formation in the gut (e.g., ulcerative colitis, Crohn’s disease, antibiotic use, flora imbalance, etc.), you may want to consider regularly supplementing with a product containing both the K1 and K2 forms of vitamin K.

As a fat-soluble nutrient, vitamin K, whether in food or supplement form, should always be consumed with healthy fats to ensure absorption.

Note: If you’re taking anticoagulant medication, such as coumarin or warfarin, you need to work with a doctor or nutritionist before altering vitamin K intake, as the nutrient helps regulate blood clotting and its metabolism is inhibited by these drugs.

However, as the study’s researchers mention:

Impairment of the function of osteocalcin and MGP due to incomplete carboxylation results in an increased risk for developing osteoporosis and vascular calcification, respectively, and is an unexpected side effect of treatment with oral anticoagulants.

So, rather than limiting vitamin K intake because of anticoagulant medication, you might want to work your practitioner to first ensure a adequate/constant intake of vitamin K and then adjust medication accordingly. This way, you’ll not only avoid blood clotting issues, but you’ll also avoid vitamin K deficiency and get the numerous benefits of this important nutrient.

Related Posts

Vitamin K - Good for the Heart and Mind

Adding Fat and Making Vegetables More Nutritious

(Image: NYSOPEP.org)

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This entry was posted on Friday, July 20th, 2007 at 12:51 am and is filed under Cognitive Decline, Heart Disease, Osteoporosis, Vitamins. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.