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March 24, 2010: 09:51 PM EST
A European study of aggregate health data focusing on the health benefits of foods rich in of vitamin K found that consuming vitamin K2 seems to reduce the risk of cancer. K2, known as menaquinone, was associated with a 30 percent reduction in illnesses and deaths from cancer, the study demonstrated. However, Vitamin K1, or phylloquinone, did not offer the same anticarcinogenic benefit. Leafy green vegetables like lettuce, broccoli and spinach are the primary sources of K1 in Western diets, while K2 is found in certain meats and cheeses and also synthesized by various microorganisms in the intestines.
The study examined data on 24,340 people aged 35–64 years and cancer-free at enrollment (1994 –1998). Follow-up through 2008 found 1,755 cancer cases, 458 of which were fatal.
Katharina Nimptsch, Sabine Rohrmann, Rudolf Kaaks and Jakob Linseisen, "Dietary vitamin K intake in relation to cancer incidence and mortality: results from the Heidelberg cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Heidelberg)", The American Society for Nutrition, March 24, 2010, © The American Journal of Clinical Nutrition
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