Inflammation plays a key role in the development of chronic diseases, and once a disease is underway, inflammation helps keep it going.

But you might significantly curb inflammation and help reduce your risk of disease by the choices you make every time you scan a menu, according to a new study.

Researchers at Tufts University examined data collected from the records of more than 1,380 subjects who participated in the Framingham Offspring Study. About half the subjects were women, and the average age was around 60.

Writing in the American Journal of Epidemiology, the Tufts team reports that high consumption of foods that contain vitamin K (confirmed by subjects’ high blood levels of the vitamin) was linked to lower levels of 14 inflammatory markers, including C-reactive protein.

As I’ve noted in previous e-Alerts, a high level of C-reactive protein signals risk of heart disease and other chronic diseases.

In the e-Alert “The K Connection” (3/12/07), I told you about these dietary sources of vitamin K: leafy green vegetables, broccoli, asparagus, tomatoes, avocados, olive oil, whole wheat, butter, meat, liver, egg yolk, and fermented products such as yogurt and cheese.

Source:

“Study Gives Vitamin K Anti-Inflammation Boost” Stephen Daniells, NutraIngredients-USA, 12/3/07, nutraingredients-usa.com

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