Vitamin K Reduces Chronic Inflammation Throughout the Body

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Vitamin K Reduces Chronic Inflammation Throughout the Body

Tuesday, June 24, 2008 by: Gutierrez

http://www.naturalnews.com/023503.html

(NaturalNews) Higher vitamin K1 intake may decrease the incidence of the

inflammation that has been linked to a variety of diseases, according to a new

study published in the American Journal of Epidemiology.

" Our findings provide one potential alternative mechanism for a putative

protective effect of vitamin K in the progression of cardiovascular disease and

osteoporosis, since both diseases are characterized by inflammation, " the

researchers wrote.

Researchers analyzed data from 1,381 participants in the Framingham Offspring

study to determine blood vitamin K levels and dietary intake of vitamin K1 and

vitamin D, as well as the occurrence of inflammation biomarkers. The

participants had an average age of 59, and 52 percent were women.

The researchers found that higher blood levels and dietary intake of K1 was

correlated with lower levels of 14 different inflammation biomarkers. After the

researchers adjusted to exclude people with heart disease, increased vitamin K1

intake still correlated with lower levels of five specific biomarkers: a 15

percent reduction in CD40 ligand, 8 percent reduction in interleukin-6

concentration, 4 percent reduction in serum osteoprotegerin concentration, a 4

percent reduction in tumor necrosis factor receptor-2 and a 3 percent reduction

in intracellular adhesion molecule-1 concentration.

Increased vitamin D intake was correlated with a decrease in one inflammation

biomarker, urinary isoprostane.

The correlations held up even after the researchers adjusted for age, sex, body

mass index, use of drugs including aspirin or statins, time of year and whether

female participants were using hormone replacement therapy after menopause.

Vitamin K occurs in three main forms: phylloquinone or phytonadione, known as

vitamin K1; and menaquinones, known as vitamin K2. Vitamin K2 can be synthesized

by the human gut, and is also found in meat and fermented food products. Vitamin

K1 is found in green leafy vegetables, including broccoli, lettuce and spinach.

Vitamin K3, a synthetic form, is not recommended for humans.