Vitamin K is a fat soluble vitamin usually formed in the body
by intestinal bacteria but also available from some plant and animal
sources. The RDA for adult males is 80 micrograms.
Its primary function is to control the rate of blood clotting and
prevent internal bleeding.
The best natural sources are all leafy green vegetables, cauliflower,
brussel sprouts, broccoli, soybean oil, kelp, cereal grain products,
fruits and yoghurt.
Vitamin K deficiency has been reported in patients treated with antibiotics
and placed on poor diets after surgery. A deficiency can cause bleeding disorders.
Doctors sometimes give women vitamin K before childbirth to prevent bleeding in
the newborn baby. Babies do not have enough intestinal bacteria to produce
adequate amounts of the vitamin until they are about 2 weeks old.
No toxicity symptoms have been recorded from natural forms but supplementation
of synthetic vitamin K exceeding 500 mcg is not recommended as it can cause
anemia and kernicterus, a condition characterized by jaundice.
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