Pilot Study Suggests Vitamin K2 Supplement Surpasses Diet In Ability To Reduce Deficiency

While the body makes some vitamin K in the digestive system, it obtains most of its requirements from either the diet or supplements. Dietary sources of vitamin K include green leafy vegetables, turnips, broccoli, Brussels sprouts, fruits such as blueberries, kiwis and grapes, egg yolk, dairy and other animal products, as well as fermented foods such as hard cheeses, sauerkraut, and the Japanese foods miso and natto.

There are two different types of vitamin K present in these foods. Leafy greens, fruit and vegetables contain the subtype vitamin K1, also known as phylloquinone, whereas vitamin K2, known as menaquinone, is mostly found in fermented foods where bacteria are part of its production process. Dairy foods, organ meats, and other animal products are also good sources of K2.

While both K1 and K2 are needed in blood clotting through their essential role in the formation of the coagulation factor prothrombin, it appears that K2 has a wider functionality than K1. However, there is no distinct, specific recommended daily allowance for K2.

Those most at risk of vitamin K2 deficiency include newborn infants and older adults. In addition, people who follow a low-fat diet, those who have digestive disorders such as Crohn’s disease, ulcerative colitis, or inflammatory bowel disease, and those who have had gastric-bypass or colon-removal surgery are also at an increased risk of developing K2 deficiency.

As well as having benefits for the bones and cardiovascular health, vitamin K2 also has antioxidant properties and may inhibit the growth and spread of cancer cells.

To learn more about vitamin K2 and its multiple benefits to health, see this article on our website.