A diet high in vitamin K reduces the risk of developing cardiovascular diseases associated with atherosclerosis by 34%. This is evidenced by data published in the Journal of the American Heart Association.
For more than twenty years, scientists from Edith Cowan University in the United States conducted a study involving about 50 thousand people.
It is noted that there are two types of this vitamin: K1, which is rich in green leafy vegetables and vegetable oils, and K2, which is contained in meat, eggs, and fermented products.
According to the study results, the participants of the experiment who received vitamin K1 in large quantities were 21% less likely to be hospitalized with cardiovascular diseases associated with atherosclerosis.
With a high intake of vitamin K2, this indicator was 14%, and the risk of peripheral artery diseases decreased by 34%.
Experts emphasize that modern dietary recommendations mainly focus on the amount of vitamin K1. However, there is now more and more evidence that the consumption of vitamin K in excess of the current recommendations can provide additional protection against the development of atherosclerosis.
In this regard, experts intend to expand the database of products with a high content of vitamin K2, as well as its forms, which can be absorbed by the body in different ways.