People with a higher level of intake of vitamin K are less likely to develop Type 2 diabetes, according to a new study conducted by researchers at the University Medical Center Utrecht, in the Netherlands, and published in the Journal Diabetes Care.
Vitamin K, known to have an important role in blood coagulation, comes in two different forms - K1 and K2. Vitamin K1 is found mainly in leafy green vegetables, as well as some fruits such as kiwi and avocado. Vitamin K2 is found primarily in meats, eggs, and dairy products, and is synthesized by the human body as well. Because vitamin K2 is able to be produced by the body and is only required in small amounts, deficiencies are relatively rare, except in people with underlying medical conditions.
In the study, the researchers followed more than 38,000 Dutch adults for a period of more than 10 years, tracking their dietary and lifestyle habits, as well as their overall health information. At the end of 10 years, it was found that study participants who had the highest vitamin K1 intake were about 19% less likely to have developed Type 2 diabetes than those who had low intake. On the other hand, those who had the highest levels of vitamin K2 intake were about 20% less likely to develop Type 2 diabetes than those with the lowest levels of intake.
Vitamin K1 appears to be related with decreased diabetes risk only at very high doses. Conversely, each 10 microgram increase in vitamin K2 intake, resulted in a decrease in diabetes risk.
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