Nutrition for bleeding
Bleeding disorders due to nutritional deficiencies are uncommon in North America, but they do occur. For example, vitamin K—necessary for the blood to clot normally—is made by bacteria in the human intestinal tract; it is also found in green peas, broccoli, spinach and other green leafy vegetables, brussels sprouts, and organ meats. Sometirrfes prolonged antibiotic therapy destroys the bacteria that make vitamin K, resulting in bleeding. Increasing foods high in vitamin K may help, but often supplements of the vitamin are given.
Foods high in vitamin K should be limited by people taking anticoagulant medication such as coumadin. The vitamin can counteract the desired effect of the drug. Omega-3 fatty acids, found in salmon and other oily fish, can suppress platelet function. People taking. high doses of fish oil supplements have an increased risk of developing bleeding problems; the risk is compounded if they are also taking aspirin.
Vitamin C deficiency can cause bleeding gums. This deficiency may occur in alcoholics or people who eat little fruits and vegetables.
Chronic blood loss can lead to anemia, a blood disorder that is characterized by inadequate levels of red blood cells. Dietary sources should supply extra iron, folate, and vitamins B12 and C. Supplements may be needed.
