health
Nutrition and diet
The ingredient is found in both green leaves and meat and contributes to heart health
Vitamin K is considered much less well known than the other vitamins, but the truth is that it is no less important than them.
New research has found that its consumption can significantly help heart health.
So where do you get it?
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Sunday, 15 August 2021, 06:25 Updated: 07:14
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A diet rich in vitamin K can lower the risk of heart disease due to atherosclerosis by more than 30 percent, according to a new study.
Researchers at Edith Kawan University note that this improvement is due not only to vitamin K that comes from green leafy vegetables, but also to vitamin K-rich foods like meat, eggs and cheeses.
The findings come from a survey of more than 50,000 people who have participated in a Danish nutritional study for cancer and health for 23 years.
The authors of the study, published in the Journal of the American Heart Association, examined whether people who ate more foods containing vitamin K had a lower risk of cardiovascular disease due to atherosclerosis.
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To the full article
Atherosclerosis is a vascular disease, which develops gradually and is formed as a result of the deposition of the bad LDL cholesterol as well as other organic substances, which cling to the artery wall and impair the elasticity of the blood vessels and the normal flow of blood to other organs in the body.
It can lead to conditions like stroke and heart attacks.
The study authors note that there are two types of vitamin K that come from food.
Vitamin K1 comes from green leafy vegetables and vegetable oils, while Vitamin K2 comes from meat, eggs and fermented foods.
Found green leaves, but not only.
Spinach (Photo: ShutterStock)
The study found that people who consumed the highest amount of vitamin K1 had a 21 percent lower risk of being hospitalized due to atherosclerosis-related heart disease. Those who ate the largest amount of vitamin K2 reduced their risk by 14 percent. The results also show that vitamin K has reduced the risk of all types of heart disease associated with atherosclerosis, including a 34 percent reduction in the risk of peripheral arterial disease.
"Current dietary guidelines for vitamin K intake are usually based only on the amount of vitamin K1 a person needs to consume to ensure his blood can clot," says ECU researcher and senior research editor Dr. Nicola Bondono.
"However, there is growing evidence that vitamin K intake above current guidelines can provide additional protection against the development of other diseases, such as atherosclerosis," Dr. Bondonu continues, "although further research is needed to fully understand the process, we believe "Vitamin K works by protecting against the accumulation of calcium in the large arteries of the body, which leads to calcification of blood vessels."
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Dr. Bondono notes that although scientists know of a huge amount of vitamin K1 derived from leafy greens, there is much less data on the content of vitamin K2 in other foods. Researchers claim that there are 10 forms of vitamin K2 in the diet. However, the team says each of these may To be absorbed and act differently within the body.
"The next phase of research will include developing and improving databases on the vitamin K2 content of foods," Dr. Bondono concludes.
"Further research on the different sources of nutrition and the effects of different types of vitamin K2 is a top priority."
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