A new study suggests that people with higher intakes of vitamin K from food may be less likely to develop or die of cancer, particularly lung or prostate cancers, than those who eat relatively few foods containing vitamin K.
The researchers estimated the participants' usual vitamin K intake based on a detailed dietary questionnaire. Over the next decade, 1,755 participants were diagnosed with colon, breast, prostate or lung cancers, of whom 458 died during the study period. In general, the researchers found, the one quarter with the highest intakes of vitamin K2 were 28% less likely to have died of any one of the cancers than the one-quarter of men and women with the lowest intakes of the vitamin. That was with factors like age, weight, exercise habits, smoking and consumption of certain other nutrients, like fiber and calcium, taken into account. Of the one-quarter of study participants who got the least vitamin K2, 156-or 2.6%--died of one of the four cancers. That was true of 1.6% of participants with the highest intakes of the vitamin from food.
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|Title Annotation:||RESEARCH & TECHNOLOGY|
|Date:||Apr 5, 2010|
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