Consuming foods rich in vitamin K2 may reduce the risk of cancer, according to a study supporting the potential anti-cancer benefits of this nutrient.
Results from the study found that the highest intakes of vitamin K2, but not vitamin K1, were associated with a reduced risk of both overall cancer and cancer mortality, with the latter reduced by about 30 per cent.
There are two main forms of vitamin K: phylloquinone, also known as phytonadione, (vitamin K1) and menaquinones (vitamins K2). K1 is found in green leafy vegetables such as lettuce, broccoli and spinach, and makes up about 90 per cent of the vitamin K in a typical Western diet; while K2 can be found in animal meat, fermented food products like cheese and natto, makes up about 10 per cent of Western vitamin K consumption.
The study was based on 24,340 participants, aged between 35 and 64 who were followed for over 10 years. During this period 1,755 cases of cancer were documented. Of these 458 turned out to be fatal cases. Results showed that people with the highest average intakes of vitamin K2 were 14 per cent less likely to develop cancer, compared to people with the lowest average intakes.
Furthermore, a 28 per cent reduction in cancer mortality was observed for people with the highest average intakes.
It is important to note that vitamin K is fat-soluble, hence in order to be absorbed, you need to take some fat along with it.
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Chapter: Cancer :: 20 August 2010
