Cephalosporins such as ceftazidime can lower prothrombin activity, a clotting protein that depends on vitamin K. In people at risk, kidney or liver failure, fragile nutritional status, prolonged antimicrobial treatment, food helps keep intake of this vitamin steady.
Vitamin K is concentrated in leafy green vegetables: kale, spinach and broccoli are among the densest sources. Some is also found in vegetable oils, including olive oil. Serving a portion of these vegetables each day covers a good share of your needs.
A second form, vitamin K2, comes from fermented foods and certain animal products: cheese, plain yoghurt and eggs provide it. Combining these two registers, leafy greens on one side, fermented products on the other, keeps intake stable, in addition to your treatment.