Low-fat also reduces vitamin K
Low-fat choices not only mean reduced calories, it often means a significant reduction in vitamin K. If you are looking to replace your regular salad dressing and sauces may, unknowingly, be influencing your next INR test results. The rise or fall in INR is dependent on the quantity of vitamin K and the time that has gone by since the dietary change.
Vegetable oils are used in many salad dressings and in many "mixed foods". A mixed food is one prepared in cooking oil such as French fries or as an ingredient such as muffins or cakes. It is important to remain consistent in vitamin K intake.
Low-fat vs. full-fat choices
Product labels promote the benefit of low-fat as reduced calories. Consumers should know low-fat also means reduced vitamin K. Low-fat, nonfat food items, compared with their full-fat counterparts, contain significantly less (vitamin) K1. For example, regular Italian salad dressing has 8.2 micrograms vs. reduced-fat Italian salad dressing with only 1.9 micrograms per 1 teaspoon.
Patients trying to keep their vitamin K intake stable will need to remember reduced fat means reduced oil use. Some of the oils with the greatest concentration of vitamin K include: soybean, canola, extra-virgin olive, and select margarines (check the oil type used).
Additionally, a low-fat diet impairs the absorption of dietary vitamin K from other non-low fat sources. Why? Vitamin K is fat soluble and relies on bile salt and pancreatic lipase secretion.1
The golden rule on vitamin K is to maintain a consistent intake rather than trying to eliminate or avoid vitamin K altogether. Work closely with your doctor to determine the range of vitamin K that works well with your warfarin dose. For more information regarding the vitamin K content in foods, click on the Vitamin K Finder.
- Pearson D. Bone Health and Osteoporosis: The Role of Vitamin K and Potential Antagonism by Anticoagulants. Nutr Clin Pract October 2007 vol. 22 no. 5 517-544.
