A recent study shows that dietary intakes of phylloquinone and dihydrophylloquinone seem to generate a beneficial effect on the risk of developing pancreatic cancer.
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| Photo: Pancreas | InStyleHealth |
Research utilized the data from the Prostate, Lung,
Colorectal, and Ovarian Cancer Screening and included 101,695 participants. All
of them completed a food frequency questionnaire to evaluate dietary consumption
of phylloquinone (vitamin K1), menaquinones (vitamin K2), and dihydrophylloquinone
(dihydrovitamin K1).
The average energy-adjusted dietary intakes of
phylloquinone, menaquinones, and dihydrophylloquinone were 146.2, 11.7, and 3.9
ug/d, correspondingly. Participants in the highest intake quartile of dietary
phylloquinone were more likely to be physically active, eating healthy, and
taking single or multivitamin supplement compared with those in the lowest
intake quartile.
With an average follow-up of 8.86 years, there were
361 participants developed pancreatic cancer. Utilizing the adjusted cox
proportional hazards regression model, the cancer risk was significantly
reduced in those with high dietary intakes of phylloquinone and dihydrophylloquinone.
There was no protective effect seen or detected for menaquinones.
Correlations were not altered or changed by predefined
stratification factors and was robust to sensitivity analyses. Researchers said
that additional investigation is needed whether the association between dietary
intake of vitamin K and pancreatic cancer is causal. If it is, then increasing
consumption of foods rich in phylloquinone and dihydrophylloquinone may be an
attractive strategy for the prevention of
pancreatic cancer.
Source: Am J Epidemiol 2021;doi:10.1093/aje/kwab131