It is known as the �coagulation vitamin� since its action prevents internal haemorrhages and it is essential for creating certain proteins. Furthermore, it is related to the process of bone formation and development and is essential for calcium absorption and remineralisation. It helps to keep bones strong, particularly in old age and it usually forms part of osteoporosis treatments. Moreover, its consumption is recommended in cases of anticoagulant overdoses, gall-bladder obstructions and alcoholism. 

 

Vitamin K is assimilated through fat absorption and as with vitamins A, D and E, it is stored for a short period of time in the liver and is quickly eliminated. Care is required, because it is highly sensitive to both light and ultraviolet rays, which can destroy it.

 

There are two natural variants of this vitamin: K1 or phytonadione, which is found in vegetable oils and vegetables such as lettuce, spinach, cauliflower, cabbage and other green-leaved vegetables, soya and sunflower seeds. These foods can be boiled without fear of losing significant quantities of this vitamin. Where animal products are concerned, liver and pork contain a large amount of this vitamin, as do beef, lamb and chicken. It is also found in wholegrain cereals such as wheat germ, which is why celiac sufferers usually have difficulty absorbing this nutrient.

 

Meanwhile, vitamin K2 is produced by the bacteria covering the gastrointestinal tract and there is also a synthetic version of these vitamins, known as K3, a soluble solution developed in a laboratory, which is available on prescription to people who cannot adequately metabolise natural K vitamins.

 

It is generally very rare to have a vitamin K deficiency and it is usually detected when haemorrhages appear in different tissues and organs and the healing times are much longer, due to the reduced coagulation levels. These deficient levels may be due to the body�s inability to absorb this vitamin through the intestinal tract, although they may also be the result of a lengthy course of antibiotics.

 

Vitamin K is essential for prothrombin formation, a coagulant factor which depends on this nutrient. If prothrombin levels are between 10% and 15% below normal, haemorrhages can occur with the slightest wound.

 

Among the people at risk of developing a vitamin K deficiency, are those suffering from chronic malnutrition or diseases which limit vitamin absorption in the diet such as gall-bladder obstruction, celiac disease, ulcerative colitis, cystic fibrosis, short bowel syndrome and intestinal resection (particularly of the terminal ileum where liposoluble vitamins are absorbed). In the case of newborns, they are usually given a supplement because their bowels lack the bacteria required to synthesize this vitamin.

 

Taking certain antibiotics, sulphamides and antivitamin drugs can also cause vitamin K inhibition and a lengthy shortage of it can lead to the destruction of the intestinal bacteria fauna, with the resulting appearance of bruises, broken capillaries, intestinal haemorrhages, nose bleeds, bleeding gums, blood in urine and even miscarriages.

 

On the other hand, in the event that you are following treatments with warfarin, an anticoagulant medicine that prevents blood clots from forming, it must be remembered that vitamin K and other foods containing it can reduce the effectiveness of this drug as a blood thinner and increase the risk of clots. In such cases, people taking warfarin regularly are recommended to avoid foods with a high vitamin K content, such as green-leaved vegetables and to avoid vitamin K supplements.