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Vitamin K and human nutrition
1Department of Nutritional Sciences, College of Agricultural and Life Sciences, University of Wisconsin, Madison 53706.
Journal of the American Dietetic Association
|May 1, 1992
Summary
Vitamin K is essential for blood clotting, activating key proteins in the liver. Ensuring adequate vitamin K intake, primarily from green leafy vegetables, prevents bleeding disorders.
Area of Science:
- Biochemistry
- Nutrition Science
- Hematology
Background:
- Vitamin K is crucial for post-translational modification of specific proteins.
- It acts as a cofactor for the enzyme gamma-glutamyl carboxylase in the liver.
- This carboxylation is essential for the function of vitamin K-dependent proteins, including clotting factors.
Purpose of the Study:
- To review the role of vitamin K in the synthesis of functional clotting factors.
- To discuss the established Recommended Dietary Allowance (RDA) for vitamin K.
- To highlight the potential for improved human requirement definition with advanced analytical techniques.
Main Methods:
- Literature review on vitamin K metabolism and function.
- Analysis of existing data on vitamin K content in foods.
- Examination of clotting factor synthesis pathways.
Main Results:
- Vitamin K enables the conversion of glutamyl to gamma-carboxyglutamyl residues in clotting factors II, VII, IX, and X.
- Deficiency leads to the synthesis of nonfunctional clotting factors, potentially causing hemorrhage.
- Green leafy vegetables are identified as the primary dietary source of vitamin K.
Conclusions:
- Vitamin K is indispensable for normal blood coagulation.
- Accurate assessment of human vitamin K requirements is evolving with technological advancements.
- Dietary intake estimation is feasible, with green leafy vegetables being a key source.