People who have the highest intakes of vitamin K2, not vitamin K1, may significantly lower their risk of cancer and cancer mortality, according to results from the European Prospective Investigation into Cancer and Nutrition (EPIC) study
After analyzing data from over 24,000 participants who were followed for over 10 years, those who had the highest intakes of vitamin K2 were 14 percent less likely to develop cancer and 28 percent less likely to die of cancer compared to those with the lowest intakes.
A separate study by researchers at the Mayo Clinic also revealed impressive anti-cancer effects from vitamin K. Those with the highest dietary vitamin K intakes had a 45 percent lower risk of developing Non-Hodgkin lymphoma, a cancer of the immune system, than those with the lowest.
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