Increased intakes of vitamin K from dietary and supplementary sources may reduce the risk of cancer of the lymphatic system, according to a new US study.
In the study, 603 patients who were newly diagnosed with non-Hodgkin lymphoma and 1’007 healthy control subjects with no cancer were recruited for comparison (1). Using data obtained from food questionnaires, the researchers noted a clear trend supporting a lowering in the risk of lymphoma with increased vitamin K intakes from the diet: The risk of developing non-Hodgkin lymphoma was approximately 45 percent lower in people with a vitamin K intake of at least 108 micrograms a day, compared with people with an intake of less than 39 micrograms per day.
Vitamin K from supplements also protected against non-Hodgkin lymphoma but reached a point where the highest intake offered no reduction in risk.
Vitamin K is thought to play a role in non-Hodgkin lymphoma by inhibiting inflammatory cytokines.
Whether the observed protective effect was due to vitamin K intake or other dietary or lifestyle factors, cannot be definitely assessed in this study, the researchers commented. As with all new findings, the results will need to be replicated in other studies. However, these findings add to a lot of other data supporting a diet that includes plenty of green leafy vegetables in order to prevent many cancers as well as other diseases.