New Delivery for Vitamin K2: Fortified Yogurt Drink
While the effects of increased menaquinone intake on (markers of) vascular health have been investigated using predominantly food supplements, researchers recognized that dairy products contain many essential nutrients and can serve as a good matrix for food fortification in order to support health.
To that end, they sought to study the effects of a menaquinone-fortified yogurt drink (menaquinone as menaquinone7 (MK7); 28 μg MK7/ yogurt drink) on vitamin K status and markers of vascular health. The yogurt drink was also fortified with n3 PUFA, vitamin D, vitamin C, Calcium and Magnesium to support vascular and/or general health. Healthy men (n†32) and postmenopausal women (n†28) with a mean age of 56 (SD 5) years received either basic or fortified yogurt drink twice per day for 12 weeks.
The results showed that MK7 was efficiently absorbed from the fortified yogurt drink. Levels of circulating MK7 were significantly increased from 0·28 to 1·94 ng/ml. In accordance, intake of the fortified yogurt drink improved vitamin K status, as measured by significant decreases in uncarboxylated osteocalcin and desphosphouncarboxylated matrix Gla protein. No effects were, however, seen on markers of inflammation, endothelial dysfunction and lipid metabolism.
In summary, consumption of a yogurt drink fortified with low doses of among others MK7 for 3 months significantly improved vitamin K status in a healthy population.
“Finding a new delivery form for a vitamin in which the majority of the population is deficient is wonderful news,” says Dr. Katarzyna Maresz, president of the International Science and Health Foundation. “Studies have already shown that children express the greatest K deficiency, so finding a new way of getting them the Vitamin K2 they so desperately need puts us on the path to creating a healthier generation.”
Knapen MHJ, Braam LAJL, Teunissen KJ, Zwijsen RML, Theuwissen E, Vermeer C. Yogurt drink fortified with menaquinone-7 improves K status in a healthy population. J Nutr Sci. 2015; 4: e35. doi: 10.1017/jns.2015.25