A Systematic Review of the Acceptable Intake Level of Vitamin K among Warfarin Users-Reference-Cited by-同舟云学术

A Systematic Review of the Acceptable Intake Level of Vitamin K among Warfarin Users

Published:2015 Issue:4 Volume:56 Page:157-165
ISSN:0015-6426
Container-title:Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
language:en
Short-container-title:Journal of the Food Hygienics Society of Japan

Author:

SATO Yoko¹,MURATA Miyuki¹,CHIBA Tsuyoshi¹,UMEGAKI Keizo¹

Affiliation:

1. Information Center, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition

Publisher

Japanese Society for Food Hygiene and Safety

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/shokueishi/56/4/56_157/_pdf

Reference28 articles.

1. 1) Lurie, Y., Loebstein, R., Kurnik, D., Almog, S., Halkin, H. Warfarin and vitamin K intake in the era of pharmacogenetics. Br. J. Clin. Pharmacol., 70, 164–170 (2010).

2. 2) Weber, P. Vitamin K and bone health. Nutrition, 17, 880–887 (2001).

3. 3) Vermeer, C., Shearer, M. J., Zittermann, A., Bolton- Smith, C., Szulc, P., Hodges, S., Walter, P., Rambeck, W., Stocklin, E., Weber, P. Beyond deficiency: potential benefits of increased intakes of vitamin K for bone and vascular health. Eur. J. Nutr., 43, 325–335 (2004).

4. 4) Kodaka, K., Ujiie, T., Ueno, T., Saito, M. Contents of vitamin K1 and chlorophyll in green vegetables. Nihon Eiyo Shokuryo Gakkaishi, 39, 124–126 (1986).

5. 5) Sakamaki, N., Nakazato, M., Matsumoto, H., Hagino, K., Yasuda, K., Nagayama, T. Determination of vitamin K in aojiru (green juice) products by HPLC. Shokuhin Eiseigaku Zasshi (J. Food Hgg. soc Japan), 47, 85–88 (2006).

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