Vitamin K plays a crucial role in blood coagulation and has significant implications for thrombosis prevention. It exists in two primary forms: vitamin K1 (phylloquinone), found predominantly in green leafy vegetables, and vitamin K2 (menaquinone), present in fermented foods and certain animal products.
Vitamin K is essential for synthesizing clotting factors in the liver, which are necessary for proper blood coagulation. A deficiency can lead to bleeding disorders, while adequate levels help maintain hemostatic balance. Interestingly, vitamin K also serves as a reversing agent for patients over-anticoagulated with warfarin, highlighting its pivotal role in managing anticoagulation therapy.
Sources of Vitamin K:
- Vitamin K1: Abundant in green leafy vegetables such as kale, spinach, broccoli, and Brussels sprouts.
- Vitamin K2: Found in fermented foods like natto, certain cheeses, and animal products including egg yolks and liver.
- Incorporate Vitamin K-Rich Foods: Regularly include green leafy vegetables and fermented foods in your diet to maintain adequate vitamin K levels.
- Consistency is Key: If you’re on anticoagulant therapy, aim for a consistent intake of vitamin K to avoid interfering with medication efficacy.
- Consult Healthcare Providers: Before making significant dietary changes or starting supplements, especially if you’re on blood thinners, consult with a healthcare professional.
Maintaining appropriate vitamin K levels through diet can support vascular health and aid in the prevention of thrombotic events.
Serra Húnter Fellow of Sociology at Universitat Rovira i Virgili.
Former DAAD-Gastprofessorin at Julius-Maximilians-Universität Würzburg