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Vitamin K Intake Linked To Decreased Risk Of Non-Hodgkin Lymphoma

April 26, 2010 by  

Vitamin K intake linked to decreased risk of Non-Hodgkin lymphomaAccording to a new study recently presented at the annual meeting of the American Association for Cancer Research, people who consume a diet rich in vitamin K may have a considerably decreased risk of developing Non-Hodgkin lymphoma.

For the study, a research team from the Mayo Clinic recruited 603 newly diagnosed Non-Hodgkin lymphoma patients as well as 1,007 control participants and had them answer food questionnaires regarding their dietary intake two years prior to enrollment in the trial.

Lead investigator James Cerhan and his colleagues found that respondents who had a vitamin K intake in the top quartile of the study had a 45 percent lower risk of being diagnosed with the disease compared to those in the bottom 25 percent. They also discovered that the link remained after accounting for a variety of risk factors, including age, sex, obesity and smoking.

"Whether the protective effect we observed is due to vitamin K intake, or some other dietary or lifestyle exposure, cannot be definitely assessed in this study," said Cerhan. "But these findings add to a lot of other data that support a diet that includes plenty of green leafy vegetables in order to prevent many cancers as well as other diseases."

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  • Micki Jacobs

    I think that there is a profound misunderstanding about vitamin K. There are three kinds, two of which are pertinent and the third is a manmade form used in chemotherapy (k3) which isn’t worth discussing. K1 is phylloquinone and is found in plants and leafy greens. It is the primary “actor” with regard to blood clotting. K2 is found in many forms, based on how many links it has in its side chains, but it is entirely different than K1 and has myriad benefits for health including cancer prevention, “telling” calcium where to go in the body and has implications in bone health, cardiovascular health and much more. It is found in fermented foods, where it is made by bacteria, and in animal organ meats. It must be consumed in the diet because the K2 made by bacteria in our gut (from K1 consumed in the diet) are not available for us. So…we have largely lost dietary animal organ meat and fermented foods have also diminished in our diets so we “lost” K2, but not K1 in more recent times. Examples of such fermented foods are hard cheeses, kefir, sauerkraut, natto. The “experts” in the USA seem unaware of the differences, but they are very important and we are missing K2;eating more K1 is nice and all, but not nearly as important as consuming K2. It is likely that the health of the French, Japanese, Germans and others are better because of their higher consumption of K2 than ours. Eating green veggies will not help as much as eating the high K2 foods. See the presentation at and search menaquinone or “vitamin K2″ to learn more.


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