According to a new study, intake of Vitamin K-rich foods significantly lowers the risk of heart disease. The study published in the Journal of the Medical Heart Association indicates that such a diet lowers the risk of atherosclerosis-related cardiovascular disease (ASCVD) by almost 34 percent.
For the study, researchers examined data from more than 50,000 people. They evaluated whether dietary intake of vitamins K1 and K2 was linked to ASCVD.
As per the team, the main dietary sources of vitamin K1 eaten by participants were lettuce, broccoli, wholemeal bread and spinach. Eggs, butter and hard cheeses were the main dietary sources of vitamin K2.
The study found that people with the highest intake of vitamin K1 were 21 percent less likely to be hospitalised with cardiovascular disease. And for vitamin K2, the risk of being hospitalised was 14 percent lower.