Speaking at Vitafoods 2009 in Geneva about vitamin K, Prof Vermeer said that he could imagine vitamin K benefits extending beyond cardiovascular and bone health, to joint health.
“All diseases of the cartilage – I could imagine that these would benefit from vitamin K2.”
Awareness of vitamin K, from green vegetables, the fermented soy product natto, cheese, or supplements, is increasing, albeit from a very small base.
“In the Western world our problem is that almost the only source is cheese,” said Prof Vermeer. “Cheese is fat, animal fat, saturated fat, it is not so healthy. So [vitamin K] is combined with not so healthy food, and that is why I recommend people take curd… or take natto, and if you don’t like both, then take pills.”