April 20, 2010
ROCHESTER, Minn.People who have higher intakes of vitamin K from their diet have a lower risk of developing Non-Hodgkin lymphoma, according to a new study from researchers at Mayo Clinic.
The researchers reported the risk of developing Non-Hodgkin lymphoma was approximately 45 percent lower for participants who had vitamin K intakes in the top quartile of intake in the study (more than 108 ug/d), compared to participants who had intakes in the bottom quartile (less than 39 ug/d). This association remained after accounting for other factors such as age, sex, education, obesity, smoking, alcohol use and intake of foods with high amounts of antioxidants.
The study estimated intake of the plant form of vitamin K from diet and supplement use. The most common sources of vitamin K1 in the diet include leaf lettuce and spinach, with smaller amounts found in other vegetables, vegetable oils and some fruits.
The Mayo study enrolled 603 patients who were newly diagnosed with Non-Hodgkin lymphoma as well as 1,007 matched cancer-free "control" participants. Researchers asked the participants to answer a food questionnaire about their usual intake of more than 120 food items two years prior to their cancer diagnosis or enrollment into the study (controls). They also asked about use of a variety of supplements. Vitamin K intake was estimated from this data.
While there was a clear trend showing that a greater intake of vitamin K from dietary sources was associated with a lower risk of Non-Hodgkin lymphoma, the use of vitamin K supplements presented a slightly different picture. Increasing intake of vitamin K from supplements did protect against Non-Hodgkin lymphoma, but reached a point where the highest intake offered no reduction in risk.
"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," the researchers wrote.
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