Vitamin K is a potential cancer fighter. A high dietary intake of K2 may help reduce the risk of cancer–particularly prostate and lung cancers. In a recent study from the Mayo Clinic that included about 600 Non-Hodgkin lymphoma patients and 1,000 healthy control subjects, those with the highest dietary intake of vitamin K1 were 45 percent less likely to have the disease.
Many subjects with the highest intake also used supplements that contained vitamin K.
Dark leafy green vegetables, cauliflower, broccoli, olive oil, and avocados are all rich in vitamin K1, which is converted into K2 in the intestine. Dietary K2 is mostly found in liver and egg yolk, and fermented products such as yogurt and cheese.
The lead author told Science Daily, “These findings add to a lot of other data that support a diet that includes plenty of green leafy vegetables in order to prevent many cancers as well as other diseases.”