Vitamin K, sometimes called the clotting vitamin, is a fat-soluble vitamin stored in your fatty tissue. Deficiencies in vitamin K are rare, since bacteria found in your intestinal tract can make it. Common causes of vitamin K deficiency include the inability of your body to absorb it, and antibiotic use that interferes with the bacteria that produce it. While vitamin K is necessary to form blood clots and stop bleeding, it does have other uses as well.
Types of Vitamin K
Vitamin K comes in three forms. Your body makes it but it is also man-made, and comes from certain foods you eat. Food sources are K-1, or phylloquinone. Man-made sources are K-2, or menadione, and the type your body makes is K-3, or menaquinone.
Coagulation
Vitamin K helps clot blood, and reduces the risk of bleeding in people with liver disease and malabsorption syndromes. It is useful to treat bleeding caused by medications, such as salicylates, sulfonamides, quinine, quinidine and antibiotics, and other clotting problems as well. In many countries, such as the United States, Canada and Great Britain, newborn babies receive an injection of vitamin K after birth to prevent possible hemorrhaging. Since babies are born without intestinal bacteria, they do not have an adequate vitamin K supply when they are born.
Bone Health
Vitamin K helps the body absorb calcium more efficiently. It is useful in the treatment of osteoporosis and promotes strong healthy bones. In addition, athletes consuming vitamin K supplements have reported increased levels of bone density.
Skin
A number of skin conditions benefit from the topical use of vitamin K. Post-surgical applications may promote skin healing and reduce swelling and bruising. Other skin conditions, such as rosacea, spider veins, bruises, scars and burns may also benefit from topical vitamin K use.
Dietary Considerations
Although your body has the ability to produce vitamin K, consuming food sources that contain vitamin K is not a bad idea. Leafy green vegetables are the main food source of vitamin K. Eat vegetables including lettuce, spinach, seaweed, turnip greens, parsley, collards, kale, asparagus, broccoli, Brussels sprouts and cabbage. Other foods that contain vitamin K include alfalfa, cauliflower, liver, cheddar cheese, soy and egg yolks.
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