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Dietary Intakes of Vitamin K Protect Against Pancreatic Cancer, Study Shows

A recent study shows that dietary intakes of phylloquinone and dihydrophylloquinone seem to generate a beneficial effect on the risk of developing pancreatic cancer.

Dietary Intakes of Vitamin K Protect Against Pancreatic Cancer, Study Shows
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

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