What is Vitamin K?

Vitamin K is a fat-soluble vitamin, occurring in leafy green vegetables, tomatoes, and egg yolk, that promotes blood clotting and prevents hemorrhaging.

What foods provide Vitamin K?

Vitamin K is found in most leafy green vegetables, green tea, cabbage, soy beans, oats, cheddar cheese, and cauliflower.

What are the recommended intakes for Vitamin K?

The general recommended intake for Vitamin K is 80µg per day.

Who is at risk for a Vitamin K deficiency?

Those at risk for a Vitamin K deficiency include adults taking Vitamin K antagonistic anticoagulation medicine, those with significant liver damage or disease, and adults with disorders of fat malabsorption. Infants and newborns who are exclusively breast-fed have an increased risk for a Vitamin K deficiency.

Who may need extra Vitamin K?

People who may want to take extra Vitamin K include those with malabsorption or liver problems, and those seeking to prevent arterial plaque and heart disease.

What are some current issues and controversies surrounding it?

Once born, infants are given a shot of vitamin k, however this may be linked to childhood cancer. They are investigating to find out if this is actually true and whether or not the Vitamin K shot should continue to be administered upon birth.

What is the risk of too much Vitamin K?

The symptoms of too much Vitamin K include flushing and sweating, and jaundice or anemia may develop later on.

Vitamin K intakes and healthful diets?

One should consume the recommended amount of Vitamin K each day (determined by age and sex) through a balanced diet. Eating leafy green vegetables and other Vitamin K rich foods, along with foods containing other vitamins, will promote a healthy diet.

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