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Good article, but tbere is too much about Vitamin K1. — Preceding unsigned comment added by 184.147.122.158 ( talk) 16:55, 18 April 2014 (UTC)
'Health effects - Bone density' section begins like this: It has been suggested that vitamin K2 may play an important role in maintaining healthy levels of bone mineral density (BMD). However, data on the subject is inconclusive - some clinical trials show no improvement of BMD after vitamin K supplementation. First indications came from patients with femoral neck fractures, who demonstrated an extremely low level of circulating vitamin K. The strong association between vitamin K2 deficiency and impaired bone health was later proved by both laboratory and clinical studies.
This is confusing. "... data on the subject is inconclusive..." and "... strong association ... later proved...". One of these statements should be changed to remove the inconsistency. Woodlawn bill ( talk) 18:47, 19 May 2014 (UTC)
Much of this article is sourced to non- WP:MEDRS. A major cleanup is needed. Alexbrn ( talk) 12:37, 27 April 2015 (UTC)
current statement " MK-4 has been shown to decrease the incidence of fractures up to 87%.[4 " -- Reference 4 demonstrated that MK-4 + vitamin D + calcium versus no treatment (in a nutritionally deficient group) showed a decrease in fractures; not MK-4 as a single agent. Chemistil ( talk) 16:43, 16 January 2017 (UTC)
Does reducing arterial calcification actually reduce risk? Intriguing prevention information but the dangerous plaque in the blood vessels is the unstable form that has not yet calcified. If you reduce the calcification, are you left with unstable plaques? I haven't found the studies, if they exist, showing that reducing existing calcification results in reduced all-cause mortality. If and when that study is done please include it here. — Preceding unsigned comment added by Ocdcntx ( talk • contribs) 02:56, 10 June 2015 (UTC)
site is going to have trouble very non-sci
This article needs clean-up. The two sections on dietary intake should be combined. The Japanese dish, natto, is discussed several times, and is of limited application anyway. — Preceding unsigned comment added by 2602:306:CF99:2080:8D5E:AA2B:98B8:FE58 ( talk) 12:12, 17 April 2016 (UTC)
Seeing flaws in the article and unanswered questions on the Talk page, I've gone ahead and deleted some stuff. Here's the version before my edits:
In particular, we should improve the bits about about daily requirements. Are there any RDA's? Or are there just "Adequate Intakes"? And do these mention K2 or just K in general? And where are the studies which were used as the basis for these values? (E.g. When the EU's EFSA sets a value it publishes a really cool overview of the existing studies, which is a secondary source, which is the perfect sort of reference for medical topics on WP.) Great floors ( talk) 12:33, 14 January 2017 (UTC)
I am so tired of seeing WP:MEDRS tagged on articles. It leads to WP:DELETIONISM, and it is nothing but a guideline. 174.3.179.14 ( talk) 01:22, 31 January 2017 (UTC)
don't know where to put this. a study showing US pork supplies, particularly bacon, are high in mk-11 Bacon.
https://www.ncbi.nlm.nih.gov/pubmed/27191033
Although there's no real information on bioavailabilty for this form. — Preceding unsigned comment added by 174.64.73.23 ( talk) 19:37, 27 February 2017 (UTC)
The VitaK-CAC trial should be finished by now, so I guess the results will be published soon.
Meanwhile, other trials are also ongoing:
I haven't looked at them to see if they're as good as the VitaK-CAC trial. Just noting them here. Great floors ( talk) 17:11, 27 November 2017 (UTC)
It seems they have pushed the deadline. Tischbeinahe ( talk) 08:10, 24 March 2021 (UTC)
This amount 45mg seems very high. Is it 45 micrograms? — Preceding unsigned comment added by 31.125.72.166 ( talk) 10:37, 8 January 2020 (UTC)
Cited source: Jensen GS, Lenninger M, Ero MP, Benson KF (October 2016). "Consumption of nattokinase is associated with reduced blood pressure and von Willebrand factor, a cardiovascular risk marker: results from a randomized, double-blind, placebo-controlled, multicenter North American clinical trial". Integrated Blood Pressure Control. 9: 95–104. doi:10.2147/ibpc.s99553. PMC 5066864. PMID 27785095.
This study is especially about nattokinase WITHOUT Vitamin K2.
Tischbeinahe ( talk) 08:25, 24 March 2021 (UTC)
Vitamin K1 is well known to affect blood clotting however from what I have read K2 is generally considered not to have any impact on blood clotting. If a specialist in this area reads this can you please check if any content in the section Anticoagulants is actually relevant to K2 please. Specifically concerned about comment "and high vitamin K intake interferes with anticoagulant effects." — Preceding unsigned comment added by 110.175.166.132 ( talk) 04:35, 13 October 2021 (UTC)
The food analysis breaks down by various forms : MK-4, MK-5, MK-6, MK-7, MK-8, MK-9, but it's hard to see how much of each will be absorbed or bioavailable. Can we clarify somewhere. - Rod57 ( talk) 12:23, 10 January 2022 (UTC)
The original ref (Schurgers-2000, given in column header) is vague on methods and exactly what they tested (eg which "hard cheeses" and which "soft cheese") so we could do with other refs. The 2nd ref (Vermeer-2018, used for cheddar & Camembert) is clearer, and also lists many other named cheeses (and eel!) - we could use that ref more. The MK-n concentrations given in the original ref have been sadly converted to % in this article - which makes them hard to verify. - Rod57 ( talk) 13:50, 10 January 2022 (UTC)
Vermeer-2018 also says "Remarkably, the menaquinone content of typical Dutch hard cheeses (Gouda, Edam) was relatively high compared to most soft cheeses as produced in Mediterranean countries. This is in contrast to a recent study from the USA [22], in which soft cheeses were found to contain on average about twice as much menaquinones as hard cheeses. This demonstrates the necessity of having national databases for menaquinone content of food." - Rod57 ( talk) 13:58, 10 January 2022 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 21 August 2023 and 8 December 2023. Further details are available on the course page. Student editor(s): Noahjp4 ( article contribs).
— Assignment last updated by Noahjp4 ( talk) 01:45, 6 October 2023 (UTC)