Factors Compromising Vitamin K Absorption and Health Implications

Vitamin K plays a critical role in blood clotting and bone health. However, its absorption and effectiveness can be compromised by various factors. High amounts of vitamins A and E can block the absorption of vitamin K. This interference can lead to a deficiency, disrupting the essential processes dependent on vitamin K.

The bacteria that synthesize vitamin K thrive in an acidic digestive environment. Antacids, if taken in sufficient quantities, can neutralize stomach acid, leading to vitamin K deficiency. This is because hydrochloric acid is essential for digesting food and creating the environment beneficial for these bacteria. Antacid overuse may also result in irritable bowel syndrome and other nutritional deficiencies, further complicating an individual's health.

Hydrochloric acid's importance extends beyond digestion. It maintains the acidic environment necessary for the beneficial bacteria that produce vitamin K. Without sufficient stomach acid, these bacteria cannot thrive, leading to reduced vitamin K synthesis and potential deficiencies.

Research has highlighted a correlation between vitamin K deficiencies and alcoholism. A study found that vitamin K deficiencies were common in male alcoholics, who often suffer from poor nutritional status. This deficiency may also be linked to fetal alcohol syndrome, as children born with this condition often exhibit birth defects associated with vitamin K deficiency.

Moreover, certain food preservatives can affect vitamin K levels. In rats, butylated hydroxytoluene (BHT), a common preservative, was shown to induce vitamin K deficiencies. BHT is widely used in the food industry, especially in cereals, to extend shelf life. This widespread use raises concerns about its potential impact on human health, given its ability to interfere with vitamin K.

In conclusion, maintaining adequate vitamin K levels is crucial for health. Understanding the factors that interfere with its absorption and synthesis, such as high doses of vitamins A and E, antacids, alcoholism, and certain preservatives, can help in mitigating the risks of deficiency and ensuring overall well-being.
Factors Compromising Vitamin K Absorption and Health Implications

The Link Between Candida Infections and Vitamin K Deficiencies

Candida infections, caused by an overgrowth of Candida albicans or other yeast species, have been linked to vitamin K deficiencies. Vitamin K is essential for blood clotting and bone health, and it is synthesized by beneficial bacteria in the digestive tract. However, an overgrowth of Candida can disrupt this balance, crowding out these helpful bacteria and leading to reduced vitamin K production.

Individuals consuming high amounts of sugary and alkaline foods or those frequently using antibiotics are at increased risk for Candida infections. Sugary foods provide an ideal environment for yeast to thrive, while antibiotics can destroy both harmful and beneficial bacteria, further exacerbating yeast overgrowth.

Malabsorption syndromes, such as celiac disease and Crohn's disease, can also lead to vitamin K deficiencies. Celiac disease, an autoimmune disorder triggered by gluten, damages the small intestine's lining, impairing nutrient absorption, including vitamin K. Similarly, Crohn's disease causes inflammation of the digestive tract, which can hinder the absorption of vital nutrients, including vitamin K.

The interaction between vitamin K and anticoagulants like Warfarin is another critical consideration. Warfarin inhibits the action of vitamin K to prevent blood clotting, which is why patients on such medications need to monitor their vitamin K intake carefully. Excessive vitamin K can counteract the medication's effectiveness, posing a risk for clot formation.

Maintaining a balanced diet and being aware of factors that influence vitamin K levels are crucial for individuals at risk of Candida infections and those on anticoagulant therapy. Monitoring and managing these factors can help prevent vitamin K deficiencies and support overall health.
The Link Between Candida Infections and Vitamin K Deficiencies

Understanding Vitamin K Deficiencies: Causes and Solutions

Vitamin K deficiencies can have profound effects on health, impacting blood clotting and overall well-being. To address this issue effectively, it's crucial to understand the diverse causes and potential remedies associated with this condition.

Firstly, replenishing beneficial bacteria post-antibiotic treatment is standard in Europe but less common in the United States. Probiotic supplements containing acidophilus have demonstrated efficacy in restoring healthy gut flora and subsequently enhancing vitamin K levels, crucial for managing bleeding issues post-antibiotics.

Candida infections, particularly systemic yeast overgrowth, are linked to vitamin K deficiencies. Candida albicans and other yeasts can outcompete essential gut bacteria responsible for synthesizing vitamin K. Individuals with high sugar diets, an excess of alkaline foods, or a history of antibiotic use are at heightened risk of candida overgrowth.

Malabsorption syndromes like celiac disease and Crohn's disease can impede nutrient absorption, leading to vitamin K deficiencies. Celiac disease, in particular, often results in poor vitamin K absorption due to gluten intolerance.

Anticoagulants such as Warfarin block vitamin K's action, necessitating dietary adjustments. Conversely, excessive vitamin A and E intake can also interfere with vitamin K metabolism, potentially exacerbating bleeding tendencies.

Moreover, antacid use can disrupt the acidic environment necessary for vitamin K-synthesizing bacteria. This disruption, along with possible nutritional deficiencies, underscores the need for balanced digestive health.

Notably, vitamin K deficiencies are prevalent among male alcoholics, mirroring fetal alcohol syndrome's birth defects linked to similar deficiencies. Studies highlight the complex interplay between alcohol consumption and nutrient metabolism.

In animal studies, butylated hydroxytoluene (BHT), a common food preservative found in cereals, induces vitamin K deficiencies. Such findings emphasize the broader impact of food additives on nutritional health.

In conclusion, addressing vitamin K deficiencies requires a multifaceted approach encompassing dietary modifications, probiotic supplementation, and awareness of potential disruptors like anticoagulants and food additives. By integrating these insights into medical practice, clinicians can better diagnose and manage vitamin K-related conditions, ultimately enhancing patient outcomes and promoting holistic wellness.
Understanding Vitamin K Deficiencies: Causes and Solutions

Vitamin K: Essential Nutrient and Deficiency Factors

Human intake of vitamin K is crucial for various bodily functions, sourced primarily from diets and intestinal bacterial synthesis. Vitamin K deficiencies stem from several factors:

Insufficient Dietary Intake: One primary cause of vitamin K deficiency is inadequate consumption through diet. Leafy green vegetables like lettuce, kale, broccoli, and collard greens are rich sources of dietary vitamin K. However, these foods are often not consumed frequently enough, leading to potential deficiencies.

Impact of Salicylates: High intake of salicylates, present in nuts, fruits, spices, and mints, can interfere with vitamin K absorption. Aspirin, a notable salicylate, can "thin" the blood by inhibiting coagulation, resulting in gastrointestinal bleeding with excessive use. This highlights the importance of balancing salicylate intake to avoid vitamin K depletion and associated health risks.

Role of Antibiotics: Antibiotics play a significant role in causing bleeding issues due to vitamin K deficiencies. While these medications eliminate harmful bacteria from the digestive tract, they also disrupt beneficial intestinal bacteria responsible for synthesizing vitamin K. To replenish these vital bacteria post-antibiotic treatment, probiotic supplements containing acidophilus are recommended. Opting for refrigerated supplements enhances the longevity of the bacterial cultures, ensuring sustained vitamin K production in the gut.
Vitamin K: Essential Nutrient and Deficiency Factors

Vitamin K2 synthesized by intestinal bacteria

Vitamin K occurs naturally in two forms.
*Phylloquinone or vitamin K1 (2-methyl-3-phytyl-1,4-naphtoquinone) is synthesized by plants.
*Menaquinones or vitamin K2 (multi-isoprenyl-quinones, several species) are primarily produced by bacteria.

Bacteria synthesize a range of vitamin K forms (but not vitamin K1) using repeating isoprene (5-carbon) units in the side chain of the molecule (vide infra). These forms of vitamin K are designated menaquinone-n (MK-n), where n stands for the number of 5-carbon units in the structure. Menaquinones (MK-n) are collectively referred to as vitamin K2.

Many bacteria that populate the microbial ecosystem of the human intestine synthesize menaquinones, which they utilize as redox reagents in electron transport and oxidative phosphorylation.

Vitamin K is taken in the diet or synthesized by the intestinal bacteria. Its absorption takes place along with fat (chylomicrons) and is dependent on bile salt. Vitamin K is transported along with LDL and is stored mainly in liver and, to a lesser extent, in other tissues.

Menaquinones play important roles in electron transport, oxidative phosphorylation, active transport, and endospore formation in bacteria. In addition to these functions, the variations in the inherent structures of menaquinones and their uneven distributions among bacteria are considered important in bacterial taxonomy.
Vitamin K2 synthesized by intestinal bacteria

Anticoagulant and vitamin K

Vitamin K is a fat-soluble vitamin. Dark green vegetables, herbs, and vegetable oils are the major sources of the vitamin K.

Vitamin K provides function for blood coagulation by helping carboxylation of vitamin K-dependent coagulation factors. Vitamin K belongs to a group of fat-soluble 2-methyl-1,4-naphthoquinone derivatives. Carried through the body by lipids and stored in fat tissue.

Anticoagulants like Warfarin block the action of vitamin K. Blood clots are formed through a series of chemical reactions in human body. Vitamin K is essential for those reactions. Warfarin (Coumadin) works by decreasing the activity of vitamin K; lengthening the time it takes for a clot to form.

Warfarin produces an anticoagulant effect by interfering with the regeneration of vitamin K hydroquinone from vitamin K epoxide. It inhibits the reductase enzymes in the vitamin K cycle.

In turn, vitamin K blocks the action of anticoagulants. This is why people taking these types of medications have to limit how much vitamin K they get in their diet.
Anticoagulant and vitamin K

Source of vitamin K

Malabsorption syndromes can cause vitamin K deficiencies

Vitamin E deficiency is rare. In the United States, deficiency is limited primarily to people with an inborn deficiency of alpha-TTP and to those who have fat malabsorption syndromes, and hence cannot absorb fat-soluble vitamins.

Malabsorption syndromes that prevent the proper absorption of nutrients can cause vitamin K deficiencies. Malabsorption is the inability to absorb dietary food. Mucosal barrier to absorption: disease of small intestine. Malabsorption constitutes the pathological interference with the normal physiological sequence of digestion (intraluminal process), absorption (mucosal process) and transport (postmucosal events) of nutrients.

Vitamin K deficiency is seen in patients with malabsorption syndromes such as pancreatitis, short bowel syndrome, sprue, or small bowel states of bacterial overgrowth such as sometimes accompany use of broad-spectrum antibiotics. It also can be seen in patients with extremely poor dietary intake of green leafy vegetables.

Vitamin K is fat-soluble and therefore requires bile salts for absorption from the jejunum. Biliary obstruction, malabsorption syndromes, gastrointestinal obstruction, or rapid gastrointestinal transit can result in vitamin K deficiency because of inadequate absorption.
Malabsorption syndromes can cause vitamin K deficiencies

Candida albicans and vitamin K deficiency

Vitamin K deficiency decreases levels of prothrombin and other vitamin K-dependent coagulation factors causing effective coagulation and potential bleeding.

Candida (systemic yeast) infections have been linked to vitamin K deficiencies. An overgrowth of candida albicans or other kinds of yeast can crowd out the helpful bacteria/natural flora in the digestive tract that make vitamin K.

Candida albicans normally cannot grow inside the intestine with well-established natural flora because they cannot compete with the resident bacteria.

It colonizes in the intestine as a result o other infection, antibiotic use, or intestine-damaging food sensitivity reaction. An antibacterial drug may destroy the normal bacterial flora without affecting the fungal organism. As a result, Candida albicans can proliferate and cause infection. Much of the normal flora can cause disease under certain conditions especially in elderly, debilitated or immune-suppressed.

People who eat a lot of sugary foods, an unusually high proportion of alkaline foods and/or take antibiotics tend to be at high risk for Candida infections.
Candida albicans and vitamin K deficiency

Intestinal bacteria produce vitamin K2

There are two sources of this essential vitamin, including vitamin K1, or phylloquinone which is primarily found in green leafy vegetables. Phylloquinone is absorbed in the jejunum and ileum and is primary stored in the liver. The second one is vitamin K2 or menaquinone which is synthesized by certain intestinal bacteria. Menaquinones are absorbed from the distal bowel and stored in the liver.

Specifically, Bacteriodes as well as a few other genera, produce this vitamin. In certain individuals bacteria supply up to 50% of the body’s total vitamin K requirements.

A decrease in dietary of vitamin K2 and/or a reduction in vitamin K2 production by gut bacteria can lower vitamin K levels. Antibiotics can destroy not only harmful digestive tract bacteria, but also the beneficial intestinal bacteria that is needed to create vitamin K.

The primary role of vitamin K in the body is in blood clotting. Vitamin K is also important to bone health. It assists in the mineralization of bone with calcium, thus keeping bones dense and strong.
Intestinal bacteria produce vitamin K2

Salicylates and vitamin K deficiency

A diet with high intakes of salicylates can reduce vitamin K epoxide reductase, resulting in vitamin K deficiency. It will impact magnesium levels, which increased adrenaline flow. The increased adrenalin flow then results in a variety of hyper excitability disorders including ADHD or Attention-deficit/hyperactivity disorder.

Oregano

Herbs and spices are particularly high in salicylates. Among the herbs, the highest levels are found in dill, mace, oregano, rosemary, tarragon and thyme, while among the spices most salicylate is to be found in aniseed, cumin, curry powder, paprika, and turmeric.

Salicylates are also present in flavorings, perfumes, scented toiletries, eucalyptus and some medication (such as aspirin).

Aspirin is a salicylate. Blocking vitamin K is why aspirin can "thin" the blood - it basically keeps blood from coagulating. This is why too much aspirin can cause stomach and intestinal bleeding. Antibiotics can cause bleeding problems from vitamin K deficiencies.
Salicylates and vitamin K deficiency

Food sources of vitamin K

Food sources of vitamin K Vitamin K functions as a coenzyme during the synthesis of the biologically active form of a number of proteins involved in blood coagulation and bone metabolism.

Largest food sources of vitamin K are leafy green vegetables and some oils. Kale, green tea, turnip green, and collard greens are the most abundant food sources.

Kale

Spinach, broccoli, lettuce, and cabbage are also rich sources. Other food sources include egg yolk, cow’s milk and liver as well as soybean oil, olive oil, cotton seed oil and canola oil.

Breads, rice and pastas are poor sources of vitamin K unless formulated with vegetable oils. Addition to fats and oils to mixed dishes is a significant source of vitamin K1.

With the recommended amount for men being 120 mcg per day, many foods have more than that in just one strong. For example, a one cup serving of cooked broccoli has 220 mcg and a one cup cups serving of raw kale has 547 mcg.
Food sources of vitamin K

Common causes of vitamin k deficiency in human

A deficiency of vitamin K is unlikely in healthy adults. The populations groups that appear to be most at risk for a vitamin K deficiency are newborn infants, people being treated chronically with antibiotics, people with severe gastrointestinal malabsorption disorders, and the elderly.

Diseases of the gastrointestinal tract, biliary stasis, sliver diseases, cystic fibrosis, celiac disease, and Ascaris infection can interfere with enteric absorption of vitamin K.

The synthesis of vitamin K by the intestinal flora meets the requirements of this vitamin. But sterilization of the large intestine by the prolonged use of sulfonamides and antibiotics or diarrheal diseases like sprue, ulcerative colitis and conditions with reduce fat absorption may lead to vitamin K deficiency.

Vitamin K deficiency also occurs in patients with malabsorption and sometimes following prolonged use of broad spectrum antibiotic by mouths (which can destroy the colonic bacteria). Many antibiotics like penicillins, cephalosporins, aminoglycosides, chloramphenicol, amphotericin B, erythromycin are reported to cause vitamin K deficiency and hypoprothrombinemia.

Certain types of drugs can impair vitamin K function. These include warfarin and other 4-hydroxycoumarin anticoagulants and large doses of salicylates, which inhibit the redox cycling of the vitamin.

Newborn are particularly at risk because their food is limited to milk, which is low in vitamin K; their stores of the vitamin are low because inadequate amounts cross the placental and their intestinal tract is not yet populated by vitamin K-synthesizing bacteria.
Common causes of vitamin k deficiency in human

Vitamin K deficiency

Deficiency of vitamin K, an element necessary for formation of prothrombin and other clotting factors in the liver, produces abnormal bleeding.

Vitamin K deficiency can be caused by any of the following:
*A poor diet
*Crohn’s disease, ulcerative colitis
*Liver disease that interferes vitamin K storage
*The use of antibiotics, cholesterol-lowering drugs, mineral oil, aspirin and blood thinners

About one-half of the vitamin K may be provided by bacterial synthesis. Consequently, vitamin K deficiency may occur in adults subjects treated with antibiotics with antibiotics for extended period.

Low blood levels of vitamin K are associated with insulin release and glucose regulation problems, and may lead to low bone density in women.

Supplementing the diet with this vitamin enhances then bone building process by attracting calcium to the bone.

Supplemental vitamin K also reduces the amount of calcium in the urine and frees up more calcium to be used by the bone-building process.

The cardinal sign of vitamin K deficiency is an abnormal bleeding tendency, accompanied by prolonged prothrombin time; these signs disappear with vitamin K administration.
Vitamin K deficiency 

Symptoms of vitamin K deficiency

Deficiency of vitamin K, an element necessary for formation of prothrombin and other clotting factors in the liver, produces abnormal bleeding.

Vitamin K deficiency in the general population, but the risk is significantly greater in infants especially premature infants and those who are exclusively breast fed.

The cardinal sign of vitamin K deficiency is an abnormal bleeding tendency, accompanied by prolonged prothrombin time these signs disappear with vitamin K administration. Without treatment, bleeding may be severe and possibly fatal.

The symptoms of vitamin K deficiency included significant hemorrhage following mild trauma, ecchymosis, petechiae, hematomas, oozing of blood, loss of blood in stool or urine, nose bleed, hematuria, menorrhagia, epistaxis, heavy menstrual flow and mucosal bleeds.

Hemorrhagic disease of the newborn, characterized by a tendency to bleed, is the principal form of vitamin K deficiency.
Symptoms of vitamin K deficiency

Vitamin K Deficiencies

Vitamin K Deficiencies
Human intake of vitamin K comes from two main sources - our diets and synthesis from intestinal bacteria. Vitamin K deficiencies can be caused by a variety of factors. These include:

*Not consuming enough vitamin K from one's diet can contribute to a deficiency. Dietary vitamin K is highest in leafy green vegetables such as lettuce, kale, broccoli and collard greens. These are foods that many people don't eat frequently.

*A diet with high intakes of salicylates can block vitamin K. Salicylates are found in foods such as nuts, fruits, spices and mints. Aspirin is a salicylate. Blocking vitamin K is why aspirin can "thin" the blood - it basically keeps blood from coagulating. This is why too much aspirin can cause stomach and intestinal bleeding.
Antibiotics can cause bleeding problems from vitamin K deficiencies.

*Antibiotics destroy not only harmful digestive tract bacteria, but also the beneficial intestinal bacteria that is needed to create vitamin K. In order to replace the beneficial intestinal bacteria after a course of antibiotics we have found that we have to take probiotic supplements containing acidophilus. You can usually get these at most drug stores or health food stores. The refrigerated kind is often best because the cultures last the longest when they have been kept cold.

Many health books also recommend eating yogurt with active cultures instead of taking probiotic supplements, but I've personally not found this to be as effective. Foods like yogurt or ranch dressing made from buttermilk with active cultures seem to be somewhat effective for us in increasing vitamin K levels, but for significant bleeding problems after a course of antibiotics, probiotic supplements containing acidophilus seem to help us the most. Replacing beneficial bacteria after antibiotics is standard conventional medical advice in many European countries, but does not seem to be common medical advice in the United States.

*Candida (systemic yeast) infections have been linked to vitamin K deficiencies. An overgrowth of candida albicans or other kinds of yeast can crowd out the helpful bacteria in the digestive tract that make vitamin K. People who eat a lot of sugary foods, an unusually high proportion of alkaline foods and/or take antibiotics tend to be at high risk for Candida infections.

*Malabsorption syndromes that prevent the proper absorption of nutrients can cause vitamin K deficiencies. Celiac disease, an intolerance to gluten, can cause deficiencies of a wide variety of nutrients, especially vitamin K. Crohn's disease can also cause vitamin K and other deficiencies.

*Anticoagulants like Warfarin block the action of vitamin K. In turn, vitamin K blocks the action of anticoagulants. This is why people taking these types of medications have to limit how much vitamin K they get in their diet.

*High amounts of vitamin A and/or vitamin E can also block vitamin K. I get nosebleeds whenever I take a multivitamin or eat one of the popular nutrition bars, even if I choose one with vitamin K. I think it may be at least in part because the multivitamins and nutrition bars always contain high amounts of vitamin A and E--probably too much for someone like me who bleeds easily.

*The bacteria that synthesize vitamin K thrive in an acidic digestive environment. Antacids, if taken in sufficient quantity, may cause a vitamin K deficiency, as well as irritable bowel syndrome and various nutritional deficiencies, because they neutralize the hydrochloric acid in a person's stomach. Hydrochloric acid is needed to digest food and create the acidic environment in which the beneficial bacteria thrive.

*One study found vitamin K deficiencies to be common in male alcoholics. (Perhaps not coincidentally, children born with fetal alcohol syndrome share many overlapping borth defects linked to vitamin K deficiencies.)

*In rats, butylated hydroxytoluene (BHT), a food preservative, was shown in tests to induce vitamin K deficiencies. BHT is a common preservative. Many commercial cereal boxes are sprayed with BHT to extend the shelf life of the product.
Vitamin K Deficiencies