Vitamin K is a fat-soluble vitamin and a group of compounds, of which the most important are Vitamin K1 and K2. Vitamin K2 is believed to be superior as it circulates in the blood longer than K1. Where Vitamin K1 may stay in the blood for several hours, some forms of K2 can remain in the blood for days.
The potential role of Vitamin K – found in greens like spinach and kale, and meats like chicken and pork – in preventing the development and progression of severe Covid-19 lacks scientific exploration.
Given its many benefits, it is important to assess the role of Vitamin K for Covid-19 through observational as well as randomised control trials, especially as a standard treatment for the disease remains elusive yet.
A peer-reviewed study published in August said researchers had found signs of severe extrahepatic Vitamin K insufficiency – deficiency of Vitamin K outside the liver – in Covid-19 patients.
According to the study, administering high doses of Vitamin D in rats depleted their extrahepatic Vitamin K stores by increasing MGP synthesis.
Thus, Vitamin D administration in a state of Vitamin K deficiency may endanger pulmonary and vascular health.
That administering Vitamin D supplements among stable kidney transplant recipients with insufficient levels of Vitamin K was associated with premature death.
This association suggests that low levels of extrahepatic Vitamin K should be addressed before a patient is administered Vitamin D supplements.
As a potential antioxidant, Vitamin K may also exert a protective effect against oxidative stress by blocking the generation and accumulation of reactive oxygen species that leads to inflammation.
Dietary sources Vitamin K1: Produced by plants, is the predominant form of Vitamin K in the human diet.
The level of Vitamin K consumption an individual needs should be decided in consultation with a professional nutritionist.