Effects of single meals of different vitamin K-rich food items on the INR and vitamin K-dependent proteins after OAC treatment
Food and day . | INR . | FIIc, % . | FVIIc, % . | ucFII, AU/L × 103 . | ucOC, ng/mL . | cOC, ng/mL . |
|---|---|---|---|---|---|---|
| Washout | ||||||
| Mon | 2.02 ± 0.40 | 47.3 ± 8.0 | 52.7 ± 23.5 | 26.2 ± 15.0 | 20.2 ± 7.5 | 3.7 ± 1.4 |
| Tue | 2.05 ± 0.29 | — | — | — | — | — |
| Wed | 1.97 ± 0.26 | — | — | — | — | — |
| Fri | 2.19 ± 0.44 | — | — | — | — | — |
| Mon | 1.97 ± 0.30 | 49.9 ± 8.2 | 47.3 ± 11.3 | 27.3 ± 20.9 | 19.0 ± 7.1 | 3.8 ± 1.3 |
| Spinach | ||||||
| Mon | 1.97 ± 0.30 | 49.9 ± 8.2 | 47.3 ± 11.3 | 27.3 ± 20.9 | 19.0 ± 7.1 | 3.8 ± 1.3 |
| Tue | 1.70 ± 0.16† | 56.5 ± 6.3† | 71.1 ± 22.6 | 25.0 ± 12.7 | 18.0 ± 7.9 | 4.3 ± 1.4 |
| Wed | 1.91 ± 0.38 | — | — | — | — | — |
| Fri | 1.86 ± 0.34 | — | — | — | — | — |
| Mon | 2.03 ± 0.27 | 47.7 ± 10.1 | 57.0 ± 18.9 | 22.0 ± 16.2 | 20.2 ± 7.6 | 4.3 ± 1.1 |
| Broccoli | ||||||
| Mon | 2.03 ± 0.27 | 47.7 ± 10.1 | 57.0 ± 18.9 | 22.0 ± 16.2 | 20.2 ± 7.6 | 4.3 ± 1.1 |
| Tue | 1.62 ± 0.20† | 61.6 ± 9.8† | 76.5 ± 23.1 | 21.0 ± 13.0 | 17.4 ± 7.4 | 4.2 ± 1.4 |
| Wed | 1.87 ± 0.28 | — | — | — | — | — |
| Fri | 1.89 ± 0.28 | — | — | — | — | — |
| Mon | 1.98 ± 0.31 | 52.0 ± 7.0 | 47.0 ± 15.8 | 26.8 ± 15.7 | 18.4 ± 5.7 | 4.3 ± 1.1 |
| Curd cheese | ||||||
| Mon | 1.98 ± 0.31 | 52.0 ± 7.0 | 47.0 ± 15.8 | 26.8 ± 15.7 | 18.4 ± 5.7 | 4.3 ± 1.1 |
| Tue | 1.84 ± 0.23 | 53.0 ± 9.4 | 54.4 ± 20.6 | 25.0 ± 9.2 | 22.4 ± 7.6 | 3.7 ± 1.4 |
| Wed | 1.81 ± 0.31 | — | — | — | — | — |
| Fri | 1.88 ± 0.28 | — | — | — | — | — |
| Mon | 2.01 ± 0.57 | 50.5 ± 11.3 | 51.3 ± 23.3 | 21.0 ± 21.3 | 23.1 ± 7.7 | 3.6 ± 1.2 |
| Natto | ||||||
| Mon | 2.01 ± 0.57 | 50.5 ± 11.3 | 51.3 ± 23.3 | 21.0 ± 21.3 | 23.1 ± 7.7 | 3.6 ± 1.2 |
| Tue | 1.50 ± 0.21† | 55.2 ± 9.0† | 87.9 ± 30.2† | 24.8 ± 16.6 | 26.0 ± 8.5 | 3.7 ± 1.1 |
| Wed | 1.49 ± 0.26† | 56.2 ± 9.4† | 81.2 ± 27.8† | 22.9 ± 12.4 | 22.8 ± 7.4 | 4.3 ± 1.7 |
| Thu* | 1.42 ± 0.13† | 54.6 ± 8.4† | 73.7 ± 19.3† | 11.4 ± 7.0 | 21.3 ± 6.7 | 4.3 ± 2.2 |
| Fri | 1.44 ± 0.21† | 58.0 ± 8.6† | 78.1 ± 28.2† | 25.3 ± 16.5 | 21.5 ± 8.0 | 3.8 ± 1.7 |
| Mon | 1.75 ± 0.38 | 52.3 ± 10.6 | 54.0 ± 27.6 | 24.9 ± 17.9 | 22.9 ± 8.4 | 3.8 ± 1.9 |
Food and day . | INR . | FIIc, % . | FVIIc, % . | ucFII, AU/L × 103 . | ucOC, ng/mL . | cOC, ng/mL . |
|---|---|---|---|---|---|---|
| Washout | ||||||
| Mon | 2.02 ± 0.40 | 47.3 ± 8.0 | 52.7 ± 23.5 | 26.2 ± 15.0 | 20.2 ± 7.5 | 3.7 ± 1.4 |
| Tue | 2.05 ± 0.29 | — | — | — | — | — |
| Wed | 1.97 ± 0.26 | — | — | — | — | — |
| Fri | 2.19 ± 0.44 | — | — | — | — | — |
| Mon | 1.97 ± 0.30 | 49.9 ± 8.2 | 47.3 ± 11.3 | 27.3 ± 20.9 | 19.0 ± 7.1 | 3.8 ± 1.3 |
| Spinach | ||||||
| Mon | 1.97 ± 0.30 | 49.9 ± 8.2 | 47.3 ± 11.3 | 27.3 ± 20.9 | 19.0 ± 7.1 | 3.8 ± 1.3 |
| Tue | 1.70 ± 0.16† | 56.5 ± 6.3† | 71.1 ± 22.6 | 25.0 ± 12.7 | 18.0 ± 7.9 | 4.3 ± 1.4 |
| Wed | 1.91 ± 0.38 | — | — | — | — | — |
| Fri | 1.86 ± 0.34 | — | — | — | — | — |
| Mon | 2.03 ± 0.27 | 47.7 ± 10.1 | 57.0 ± 18.9 | 22.0 ± 16.2 | 20.2 ± 7.6 | 4.3 ± 1.1 |
| Broccoli | ||||||
| Mon | 2.03 ± 0.27 | 47.7 ± 10.1 | 57.0 ± 18.9 | 22.0 ± 16.2 | 20.2 ± 7.6 | 4.3 ± 1.1 |
| Tue | 1.62 ± 0.20† | 61.6 ± 9.8† | 76.5 ± 23.1 | 21.0 ± 13.0 | 17.4 ± 7.4 | 4.2 ± 1.4 |
| Wed | 1.87 ± 0.28 | — | — | — | — | — |
| Fri | 1.89 ± 0.28 | — | — | — | — | — |
| Mon | 1.98 ± 0.31 | 52.0 ± 7.0 | 47.0 ± 15.8 | 26.8 ± 15.7 | 18.4 ± 5.7 | 4.3 ± 1.1 |
| Curd cheese | ||||||
| Mon | 1.98 ± 0.31 | 52.0 ± 7.0 | 47.0 ± 15.8 | 26.8 ± 15.7 | 18.4 ± 5.7 | 4.3 ± 1.1 |
| Tue | 1.84 ± 0.23 | 53.0 ± 9.4 | 54.4 ± 20.6 | 25.0 ± 9.2 | 22.4 ± 7.6 | 3.7 ± 1.4 |
| Wed | 1.81 ± 0.31 | — | — | — | — | — |
| Fri | 1.88 ± 0.28 | — | — | — | — | — |
| Mon | 2.01 ± 0.57 | 50.5 ± 11.3 | 51.3 ± 23.3 | 21.0 ± 21.3 | 23.1 ± 7.7 | 3.6 ± 1.2 |
| Natto | ||||||
| Mon | 2.01 ± 0.57 | 50.5 ± 11.3 | 51.3 ± 23.3 | 21.0 ± 21.3 | 23.1 ± 7.7 | 3.6 ± 1.2 |
| Tue | 1.50 ± 0.21† | 55.2 ± 9.0† | 87.9 ± 30.2† | 24.8 ± 16.6 | 26.0 ± 8.5 | 3.7 ± 1.1 |
| Wed | 1.49 ± 0.26† | 56.2 ± 9.4† | 81.2 ± 27.8† | 22.9 ± 12.4 | 22.8 ± 7.4 | 4.3 ± 1.7 |
| Thu* | 1.42 ± 0.13† | 54.6 ± 8.4† | 73.7 ± 19.3† | 11.4 ± 7.0 | 21.3 ± 6.7 | 4.3 ± 2.2 |
| Fri | 1.44 ± 0.21† | 58.0 ± 8.6† | 78.1 ± 28.2† | 25.3 ± 16.5 | 21.5 ± 8.0 | 3.8 ± 1.7 |
| Mon | 1.75 ± 0.38 | 52.3 ± 10.6 | 54.0 ± 27.6 | 24.9 ± 17.9 | 22.9 ± 8.4 | 3.8 ± 1.9 |
Values shown are the mean ± standard deviation for 12 volunteers: —indicates not determined.
In the natto supplementation week, an additional blood sampling was performed on Thursday because of the more potent and sustained effect of natto on vitamin K-dependent proteins.
For each meal, indicates group values (n = 12) that differ significantly (P < .05) from the baseline (premeal) value.