Emma L Feeney

Vitamin K collectively describes fat‐soluble vitamins containing 2‐methyl‐1,4‐naphthoquinone, including two naturally‐occurring forms: phylloquinone (K1) and a range of menaquinones, MK4‐M13 (K2). Leafy vegetables are the main dietary source of K1, whereas K2 is mainly bacterially synthesised and found in fermented foods, including dairy foods, and some animal sources. Studies suggest that vitamin K may be important for cardiovascular health, due to its role in inhibiting vascular calcification, but food source data, particularly for K2 forms, is lacking. This information could help to clarify recent associations between cheese consumption and reduced CVD risk and would be of use in future epidemiological studies.