People who consume a vitamin K-rich diet had a 34 percent lower risk of atherosclerosis-related cardiovascular disease, according to Edith Cowan University in Australia.
According to a recent study published in JAHA (Journal of the American Heart Association) titled “Vitamin K Intake and Atherosclerotic Cardiovascular Disease in the Danish Diet Cancer and Health Study,” including vitamin K in one’s diet can reduce the risk of atherosclerosis, the buildup of fats, cholesterol and other substances in and on your artery walls, related cardiovascular disease. Vitamin K’s benefits, like those of any other vitamin, have long been recognized.
There are two types of vitamin K found in foods we eat, vitamin K1, predominantly found in green leafy vegetables and vegetable oils, while vitamin K2 is found in meat, eggs, and fermented meals. According to the study, persons who consumed the most vitamin K1 were 21 percent less likely to be hospitalized for atherosclerosis-related cardiovascular illness.
The amount of vitamin K1 a person should ingest to ensure that their blood can coagulate is the sole current dietary guideline for vitamin K consumption. However, there is growing evidence that higher vitamin K doses can provide additional protection against the development of other diseases also when compared to existing guidelines.
The vitamin helps to improve bone health, enhance cognitive function, support heart health. It helps with the process of clotting. It helps with the regulations of blood calcium levels. Some foods that you can add to your diet to get your dose of vitamin K include broccoli, carrot, kale, spinach, chicken, kiwi, avocado, green beans, bacon, and soybeans.
The authors emphasized the significance of this research and how it has the potential to help treat and manage cardiovascular diseases, which are still one of the top causes of death in many regions of the world.