Researchers at Edith Cowan University in Australia found that people whose diets are rich in vitamin K have a lower risk of fractures and are less likely to end up in the hospital after an injury. The results were published in the journal Food & Function.
The study followed 1,400 Australian women aged 70 and over for 14.5 years. Those who ate at least 125 g of leafy vegetables a day (about 100 mcg of vitamin K) had a 31% lower risk of fracture. Women with hip fractures who got enough vitamin K from food needed hospital treatment less often.
According to the study’s lead researcher, nutritionist Marc Sim, the results held regardless of body mass index, calcium intake and other health conditions. Vitamin K helps the body make osteocalcin, a protein that strengthens bones. It also matters for healthy bone formation and helps blood clot. Vitamin K1 is found in green leafy vegetables.
