Vitamin K and reduced cancer risk

A new study published in the American Journal of Clinical Nutrition has found that the highest intakes of vitamin K were associated with reduced risk of overall cancer and cancer mortality. There are two forms of vitamin K: phylloquinone (vitamin K1) and menaquinones (vitamin K2). Although both forms are important to health, the latter is associated with reduced cancer risk. These menaquinones can be synthesized in the gut by bacteria and can also be found in fermented foods such as some cheeses. This study followed 24,340 participants between 35 and 64 years old for over 10 years and analyzed cancer incidence with regards to dietary intake. The authors concluded that persons with the highest average intakes of vitamin K2 were 14 percent less likely to develop cancer, compared to those with the lowest average intakes. Furthermore, a 28 percent reduction on cancer mortality was observed for persons with the highest average intakes.

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