Vitamin K is an essential, lipid-soluble vitamin that plays a vital role in the production of coagulation proteins, is found in green, leafy vegetables and in oils, such as soybean, cottonseed, canola, and olive oils. Vitamin K deficiency (VK) is synthesized by colonic bacteria. Deficiency of such vitamin may cause hemorrhagic disease for newborn and jaundice. Vitamin K deficiency is more often encountered by infants. Adults have low risk of having Vitamin K deficiency because of the wide variety of vegetables and other foods.
Poor diet is the main source of VK. An adult’s daily requirement has been estimated at 100-200 mcg/day. About 80-85% of VK is absorbed mainly in the terminal ileum into the lymphatic system; therefore, bile salts and normal fat absorption, as well as normal-functioning villi of the ileum, are necessary for the effective uptake of VK.
In adults, the causes of VK deficiency include the following :
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