Celiac disease requires eliminating foods from your diet that contain wheat, rye, barley and sometimes oats, all of which contain gluten. Cutting out so many items sets you up for a vitamin deficiency. Vitamin K is one that people with celiac disease may suffer from, though it is otherwise rare. Increasing your intake of vitamin K foods and talking with your doctor about a supplement can prevent complications associated with a vitamin K deficiency.
Vitamin K
Vitamin K is primarily used by your body to clot your blood and prevent excessive bleeding and hemorrhaging if you are injured. It is also important for the health of your bones because it allows them to use the calcium from your food. Children need 2 to 75 mcg of vitamin K each day, depending on age, adult females need 90 mcg per day and adult males should get 120 mcg daily. Fortunately, many foods that are safe for a gluten-free diet contain vitamin K.
Celiac Disease
Celiac disease is an autoimmune disorder that is hereditary and produces symptoms that include stomach pain, vomiting, diarrhea, failure to thrive, distended abdomen, delayed puberty, anxiety, fatigue, irritability and skin problems. Bruising easily is another sign that you may have celiac disease and occurs due to a deficiency in vitamin K. A gluten-free diet is the main form of treatment of celiac disease. If you have celiac disease and eat something that contains gluten, you may experience symptoms, but the gluten is also damaging your small intestine, making it difficult to absorb nutrients from your meals, resulting in deficiencies.
Foods That Contain Vitamin K
Increasing your intake of foods that contain vitamin K is a healthy way to be sure your body is getting enough, despite having celiac disease. Green leafy vegetables, such as spinach, broccoli, Brussels sprouts, parsley and kale, are good sources of vitamin K. Some types of cooking oil contain vitamin K. Beef liver, green tea and asparagus are additional sources of this vitamin and are safe for a gluten-free diet. Reading labels is very important for avoiding foods that contain gluten and is a good practice if you are unsure about a certain item. For example, vegetables that are breaded and fried often contain gluten, and if you opt for beef liver with sauce, it may contain gluten as well.
Considerations
If you have celiac disease and bruise easily, talk with your doctor, who can do a blood test to determine your vitamin K levels. In addition to suggesting that you increase your intake of foods that contain vitamin K, your physician may recommend that you take a vitamin K supplement to ensure that you are reaching the daily intake recommendations. If you are taking a blood thinner, large amounts of vitamin K may be dangerous; tell your doctor about any medications you are prescribed.
References
- University of Maryland Medical Center; Vitamin K; Steven D. Ehrlich; June 2009
- Family Doctor; Celiac Disease; March 1998
- American Academy of Family Physicians; Gluten-Sensitive Enteropathy (Celiac Disease): More Common Than You Think; David A. Nelson; December 2002
- Harvard School of Public Health: Vitmain K
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