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Open AccessArticle

Menaquinone Content of Cheese

R&D Group VitaK, Maastricht University, Oxfordlaan 55, 6229 EV Maastricht, The Netherlands
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Nutrients 2018, 10(4), 446; https://doi.org/10.3390/nu10040446
Received: 21 February 2018 / Revised: 29 March 2018 / Accepted: 30 March 2018 / Published: 4 April 2018
Vitamin K2 (menaquinone) concentrations were measured in a wide range of cheeses and the effects of fat content, ripening and origin of the cheeses were investigated. Moreover, the menaquinone content of cheese was compared with that of other foods known to contain vitamin K2. It was found that cheese and curd are the most important sources of long-chain menaquinones in the Western diet and, in general, hard cheeses are richer in menaquinones than soft cheeses. However, the actual menaquinone content varies substantially and is dependent on the type of cheese, the time of ripening, the fat content and the geographic area where the cheeses are produced. Given the fact that poor vitamin K status has been mentioned as a risk factor for cardiovascular disease and mortality, while there is no clear evidence for adverse cardiovascular effects of dairy fats, cheese should be considered as a recommendable component in a heart-healthy diet. View Full-Text
Keywords: vitamin K; menaquinone; cheese; diet; cardiovascular disease vitamin K; menaquinone; cheese; diet; cardiovascular disease
MDPI and ACS Style

Vermeer, C.; Raes, J.; Van ’t Hoofd, C.; Knapen, M.H.J.; Xanthoulea, S. Menaquinone Content of Cheese. Nutrients 2018, 10, 446.

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