Vit K

I read in the PDSA Diet & Lifestyle Info that eating Vit K foods such as spinach and kale are good for people with clotting problems ITP. I just had an episode eating fish and Omega3 fish oils with a few petechias so I know now not to add excess fish to my diet.

Spinach and kale have Omega3 in them so is it still safe to consume without getting a low count? The literature said spinach helps to increase clotting.

Hi Charlotte,

I can't seem to find the Diet and Lifestyle section on here. Can you link it? So, are you saying that they now are recommending avoiding Omega-3's for ITP patients? I have an article that states just the opposite! It's hard to know what to believe anymore, and whether or not the opinion will change again next week!

Here's just a snippet of the article I have, plus the link to where you can read the entire article. There are some guidelines about various diet or supplements and their effect on ITP.

www.lef.org/protocols/heart_circulatory/blood_disorders_02.htm

Omega-3 fatty acids
Dietary supplementation with omega-3 is associated with prolonged platelet viability, decreased platelet activation (and aggregation), and diminished production of free radicals. In a study comparing fish oil consumption to placebo, platelet survivability was shown to be significantly longer and platelet activation was diminished (Pirich C et al 1999). The results of this clinical study suggest that fish oil supplementation rich in omega-3 polyunsaturated fatty acids increases platelet survivability by decreasing cell loss due to platelet activation.

The extended platelet life span induced by omega-3 fatty acids may also be due to reduced generation of free radicals. In a study examining the effects of omega-3 on free radical production in neutrophils, the amount of free radical production was significantly lower in the group supplemented with omega-3 (Schneider SM et al 2001). Lipid peroxidation, a process that results in death of white blood cells and platelets, is promoted by free radical formation. Omega-3 diminishes free radical formation (Schneider SM et al 2001) and therefore diminishes destruction of platelets and white blood cells.

Personally, I am of the opinion that it would be very difficult to get adverse reactions to real, whole foods or juices, and this is the safest, most effective way to get your vitamins and minerals. I am not a fan of supplementation. I just think that there are likely many trace minerals we may not even know exist, and since everything needs to be in a certain balance in relation to other nutrients, it's best for us to not try and guess what the balance is that we need. Taking large amounts of any single nutrient is bound to throw others out of whack. You can cause some serious havoc with your system this way. (Besides, it is also very time consuming, labor intensive and expensive.)

Just because you got petechiae after eating fish and Omega-3's, does not indicate either was the cause of it. Most ITPers experience fluctuations in symptoms and in counts, almost always with no particular reason for dropping or getting symptoms. I would think that both Kale and Spinach would be great foods for you. Here is a list of the Top 10 foods rich in Vitain K:

Top 10 Foods Highest in Vitamin K

www.healthaliciousness.com/articles/food-sources-of-vitamin-k.php

Vitamin K is an essential vitamin required for protein modification and blood clotting. Recent studies suggest that vitamin K may play a role in treating osteoporosis and Alzheimer's, and that consuming increased levels of vitamin K can help protect against cancer and heart disease. There is no known risk of vitamin K toxicity, so there is no reason not to eat a lot of it. Below is a list of high Vitamin K foods. The current recommended daily allowance for Vitamin K is 80 micrograms (μg).

#1: Herbs (Dried and Fresh)
Long used for medicinal purposes, herbs are packed with nutrients and vitamin K is no exception. Dried Basil, Dried Sage, and Dried Thyme all contain the most with 1715μg (2143% RDA) per 100g serving, or up to 51μg (64% RDA) per tablespoon. They are followed by Fresh Parsley (82% RDA per Tblsp), Dried Coriander, Dried Marjoram, Dried Oregano, and finally fresh basil with 10μg (13% RDA) per tablespoon.

#2: Dark Leafy Greens
Crisp, fresh, and delicious, dark leafy greens are great in a salad or steamed as a side. As a bonus they are also high in calcium. Kale provides the most vitamin K with 882μg (1103% RDA) per 100g serving, or 547μg (684% RDA) per cup chopped. It is followed by Dandelion Greens (535% RDA per cup chopped), Collards, Cress, Spinach, Turnip Greens, Mustard Greens, Beet Greens, Swiss Chard, Broccoli Raab, Radicchio, and finally Lettuce with 62.5μg (78% RDA) per cup shredded.

#3: Spring Onions (Scallions)
Great as a topping on soup or stew, as well as a good ingredient in salads and salad wraps, 100 grams of spring onions (or 1 cup chopped) will provide 207μg (259% RDA) of vitamin K.


#4: Brussels Sprouts
A delicious side or snack, and reputed for being able to prevent a hang over, brussel sprouts are packed with Vitamin K. 100 grams will provide 194μg (242% RDA) of vitamin K, that is 156μg (195% RDA) per cup, and 33.6μg (42% RDA) of vitamin K in a single brussel sprout.


#5: Broccoli
Vitamin K is just another reason to eat everyone's favorite vegetable. Broccoli contains 141μg (176% RDA) of vitamin K per 100g serving, that is 220μg (276% RDA) per cup, and 52μg (65% RDA) in an average spear, or piece, of brocolli.



#6: Chili Powder, Curry, Paprika, and Cayenne
Also high in vitamins E and C, chili powder is a great addition to spice up a stew, calzone, or just about anything. 100 grams will provide 106μg (132% RDA) of vitamin K per 100g serving, or 8.5μg (11% RDA) per tablespoon. Curry powder will provide 7% RDA per tablespoon, Paprika (7% RDA), and Cayenne (5% RDA).

#7: Asparagus
Asparagus is best eaten steamed. 100 grams will provide 80μg (100% RDA) of vitamin K, that is 144μg (180% RDA) per cup, and 48μg (60% RDA) in 4 spears.


#8: Cabbage
Eaten cooked or in coleslaw, cabbage provides 76μg (95% RDA) of vitamin K per 100 gram serving which is 68μg (85% RDA) per cup chopped, and 690μg (830% RDA) in a 5(3/4)inch head of lettuce.


#9: Pickled Cucumber
If you like pickles then now you have good reason to eat more of them. 100 grams will provide 77μg (96% RDA) of vitamin K, or 130μg (163% RDA) per cup sliced, and 27μg (34% RDA) in a medium pickle. For best health (and the most vitamin K) eat the low sodium variety.

#10: Prunes
High in fiber, zinc, and even iron, prunes are great health food. 100 grams will provide 60μg (74% RDA) of vitamin K, or 104μg (129% RDA) per cup, and 6μg (7% RDA) in a single prune.


Other Vitamin K Rich Foods:

Sun-Dried Tomatoes 43μg (54% RDA) per 100 gram serving 23μg (29% RDA) per cup (87 grams) 1μg (1% RDA) per piece (2 grams)

Okra 40μg (50% RDA) per 100 gram serving 64μg (80% RDA) per cup (160 grams) 34μg (43% RDA) in 8 pods (85 grams)

Soybean Oil 184μg (230% RDA) per 100 gram serving 401μg (501% RDA) per cup (218 grams) 26μg (32% RDA) per tablespoon (14 grams)

Carrots 13μg (17% RDA) per 100 gram serving 14.5μg (18% RDA) per cup grated (110 grams) 8μg (10% RDA) in a medium sized carrot (61 grams)

Celery 29μg (37% RDA) per 100 gram serving 29.6μg (37% RDA) per cup (101 grams) 12μg (15% RDA) in a medium stalk (40 grams)

Jute (Meloukhia) 108μg (135% RDA) per 100 gram serving 94μg (117% RDA) per cup (87 grams) 47μg (59% RDA) per half-cup (2 grams)

Cloves (Ground) 142μg (177% RDA) per 100 gram serving 9.9μg (12% RDA) per tablespoon (7 grams) 3μg (4% RDA) per teaspoon (2 grams)

Dry-Roasted Soybeans (Edamame) 37μg (46% RDA) per 100 gram serving 63.6μg (80% RDA) per cup (172 grams) 31.8μg (40% RDA) in half a cup (88 grams)

Dry-Roasted Cashews 35μg (43% RDA) per 100 gram serving 47.5μg (59% RDA) per cup (137 grams) 3μg (4% RDA) per tablespoon (9 grams)

Blackberries 20μg (25% RDA) per 100 gram serving 28.5μg (36% RDA) per cup (144 grams) 14μg (18% RDA) in half a cup (72 grams)

Blueberries 19μg (24% RDA) per 100 gram serving 28.5μg (36% RDA) per cup (148 grams) 13μg (16% RDA) in 50 blueberries ~half a cup (68 grams)

Mulberries 8μg (10% RDA) per 100 gram serving 11μg (14% RDA) per cup (140 grams) 1.2μg (1% RDA) in 10 mulberries (15 grams)

Raspberries 8μg (10% RDA) per 100 gram serving 10μg (12% RDA) per cup (123 grams) 1.5μg (2% RDA) in 10 raspberries (19 grams)

Figs 4.7μg (6% RDA) per 100 gram serving 3μg (4% RDA) in a large fig (64 grams) 2μg (2% RDA) in a small fig (40 grams)

Pears 4.5μg (6% RDA) per 100 gram serving 6μg (8% RDA) in one cup sliced (140 grams) 8μg (10% RDA) in a medium pear (178 grams)




Health Benefits of Vitamin K

* Bone Health and Osteoporosis - Vitamin K is necessary for creation of the protein: S. Osteocalcin, which in turn synthesizes osteoblasts: bone forming cells. In short, vitamin K is necessary for the strength and maintenance of bones.2-4
* Alzheimer's Protection (*Controversial) - Vitamin K has been shown to inhibit nerve cell death due to oxidative stress, the degree to which supplementation prevents Alzheimer's still needs to be researched.5





Recipes High in Vitamin K
Wine Steamed Kale
Blackberry Salad
Spicy Lentil Cabbage
Carrot Cucumber Salad with Mint



Warnings:

* Soybean Oil, Dry Roasted Soybeans, and Cashews are high calorie foods and should be eaten in moderate amounts by people with a high body mass index.
* People taking Warfarin (or Coumadin) in an attempt to reduce their risk of harmful blood clots should limit their vitamin K intake and avoid, or limit, vitamin K foods.



Buy Vitamin K Foods
Dried Herbs, Chili Powder, Curry Powder, Paprika, Cayenne Pepper, Pickles, Prunes, Sun-Dried Tomatoes, Cloves, Dry Roasted Soybeans (Edamame), Dry Roasted Cashews

april wrote: So, are you saying that they now are recommending avoiding Omega-3's for ITP patients? I have an article that states just the opposite!

Here's just a snippet of the article I have, plus the link to where you can read the entire article. There are some guidelines about various diet or supplements and their effect on ITP.

www.lef.org/protocols/heart_circulatory/blood_disorders_02.htm

Omega-3 fatty acids
Dietary supplementation with omega-3 is associated with prolonged platelet viability.........

April is it possible the article you have quoted is meant for someone who does not have a bleeding disorder?

From your same lef.org comes this - it too is just a snippet, from under the heading of "Safety Caveats":
www.lef.org/protocols/heart_circulatory/blood_disorders_09.htm
"Omega-3 fatty acids (from fish).
•If you are taking anti-coagulant or anti-platelet medications, or have a bleeding disorder, consult your healthcare provider before taking this product."
and
"Vitamin E
•If you are taking anti-coagulant or anti-platelet medications, or have a bleeding disorder, consult your healthcare provider before taking this product."

You make it sound as if being told to watch or stay away from Omega-3s ["..are you saying that they now are recommending avoiding Omega-3's.."] is something new - it is not. It has been on the warning list here for as long as I can remember, and I've probably been here for 10 years].
www.pdsa.org/about-itp/warnings.html
Food and Supplements that Interfere with Platelet Function
-omega3 fatty acids (hemp seed, fish oil)31, 32

My MD told me a few years ago to stop taking my multi-vitamin because of the E and Omega-3 in it. I stopped it and so did the spontanious bleeds [bruises] in my hands and fingers.

Melinda, the article is specifically referring to ITP--you can find it on pages 7 and 8. There are some references sited, which I have not looked into. It's a fairly extensive article, but not sure when it was written.
It makes me question which to believe. Just like I've read two completely different sides to the use of Vitamin D for auto-immune diseases. Just another reason why I'm not a big fan of supplementation or taking megadoses of anything. There's just too much we don't know or understand. I've always felt we should get our nutrition from locally grown foods, in their whole, unprocessed form.

I still have not been able to find the page of foods to eat or avoid on this new website. I remember looking at it once on the old site, but since my daughter was in remission then, I didn't pay that much attention to it.
But, I remember thinking that it said to stay away from many different foods that are commonly regarded as having great health benefits (i.e. blueberries). In fact, in this same article that I referenced, she is also recommending blueberries for ITP! Who or what to believe!?
April

April the bit on blueberries is under
Food and Supplements that Interfere with Platelet Function
in the page I mentioned above - click on it and you will see.

Also the page I mentioned from your lef.org site is in the same location you sited. Please click on both pages I cited so you can see the PDSA site and the one you mentioned which has the bit about asking doctor before using Omega-3 or Vitamin E if you have a bleeding disorder.

I see in the "warnings" page: ( www.pdsa.org/about-itp/warnings.html ) that Vitamin E interferes with platelet function.
And I see on this Wikipedia page: ( en.wikipedia.org/wiki/Olive_oil#Nutrition ) that olive oil provides 93% of your Daily Value of Vitamin E.

Does that mean olive oil is bad for people with low platelet counts?
What oil do you guys use for cooking?

As we still need Vitamin E to be healthy, I eat a normal varied diet and just don't take additional supplements. That way I feel that I'm getting all the nutrition I need without adding anything that might thin the blood more than normal. But then I'm not a supplement person and don't really understand why people think they need additional this and that without evidence.