Reviewing the results of a new study just might turn me into a turophile. A turophile - for those who don't get their kicks from reading dictionaries for fun - is someone who loves cheese.
Researchers in Europe looked at over 24,000 people, to see if their dietary intake of vitamin K might have an impact on their risk for cancer. There are two primary forms of vitamin K. Vitamin K1 - phylloquinones - are found in green leafy vegetables among other sources. Vitamin K2 - menaquinones - are found in our diet primarily in cheeses. In this study, menaquinones, but not phylloquinones, were associated with a lower risk of developing lung cancer.
Specifically, individuals who consumed the greatest amount of vitamin K2 (menaquinones), defined as those in the top 25% in this study, were only half as likely to go on to develop lung cancer as those in the bottom 25%. The effect was more pronounced for men than for women. Menaquinone consumption was also linked with a lower risk of developing prostate cancer.
More research needs to be done, but there is some science behind these findings. Vitamin K has been found in the past to have an anti-cancer effect both in cancer cells in the lab and in animals. And, being a die-hard foodie, I sometimes like to look at the bigger picture as well. A few years back, another study found that dietary intake of menaquinones was associated with a lower risk of heart disease.
Sorry mice, you might think it a bit cheesy, but I'm replacing the bait in your traps with peanut butter.
For those who prefer to go the store, check out this great article from our About.com Guide to Cheese, Jennifer Meier:
Photo by Scott Bauer, USDA/ARS
Sources:
Gelenijnse, J. et al. Dietary Intake of menaquinone is Associated with a Reduced Risk of Coronary Heart Disease: The Rotterdam Study. The Journal of Nutrition. 2004. 134:3100-3105.
Nimptsch, K. et al. Dietary vitamin K intake in relation to cancer incidence and mortality: results from the Heidelberg cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Heidelberg). American Journal of Clinical Nutrition. 2010. doi:10.3945/ajcn.2009.28691
