Cheese component for cardiovascular health: Vitamin K2
Ex-NattoPharma announced that Nutrients has published a paper[1], “Menaquinone Content of Cheese,” which examines the Vitamin K2 content of cheeses and other foods. Given the global prevalence of K2 deficiency and strong evidence that it is a cardioprotective nutrient, researchers recommend cheese as part of a heart-healthy diet for its Vitamin K2 content. But for those unable to consume enough cheese daily, MenaQ7® K2 delivers the range of menaquinones found in foods.
The analysis was conducted by the expert researchers at VitaK, Maastricht University (the Netherlands). Vitamin K2 (menaquinone) concentrations were measured in a range of cheeses, with the fermentation process also considered, and the effects of fat content, fermentation time, ripening time, and cheese origins were investigated. According to researchers, cheese and curd were among the dairy foods studied: “It was found that cheese and curd are the most important sources of long-chain menaquinones in the Western diet. 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.”
The findings showed that the total amount of K2 in cheese ranged from 3 to 802 ng/g. To that end, the researchers’ recommendation for K2 is between 180-360mcg/day, which means one needs to eat at least 225/445g of French cheese a day (e.g., Münster) and at least two times more with cheese from Scandinavia, reinforcing that although cheese can be a good source of Vitamin K2, supplementation will help eliminate Vitamin K deficiency.
In the past decade, increasing attention has been paid to the health benefits of the K2, notably the long-chain menaquinones MK-6 through MK-9. This research adds to important population-based studies[2-4] showing that food-derived Vitamin K (such as from cheeses) improves long-term cardiovascular health outcomes and supports bone health by helping direct calcium to where it belongs. This mechanism is also relevant to vascular calcification, which is associated with increased risk of cardiovascular disease.
“Interestingly, Vitamin K2 was first discovered in the fermented soy food called natto,” says Hogne Vik, Chief Medical Officer with ex-NattoPharma. “However, in the early 2000s, the researchers working with ex-NattoPharma discovered that natto is made from fermented soybeans, and that fermented cheese is also an excellent source of the menaquinones, ranging from menaquinones 5 through 10, with menaquinones 6, 7, and 9 being the most bioactive,” making natto and cheese key fermented-food sources of Vitamin K.
Identifying sources of vitamin k2 (menaquinone) in diet and nutrition
While fermented cheeses are among the foods high in menaquinones and fit well within the animal products and fermented dairy sources like yogurt, most cannot consume enough daily to obtain optimal amounts of Vitamin K2, nor is cheese a practical source for extracting the menaquinones. Vitamin K exists in two forms: Vitamin K1 is found mainly in leafy greens, while Vitamin K2 appears more often in animal products and fermented foods.
Menaquinones are classified as MKs based on their side chains (e.g., MK-7, menaquinone-7). MenaQ7® K2 provides the vital menaquinone isomers for optimal K2 delivery with respect to absorption, longer half-life (staying in the body longer), and broader tissue distribution. It is a fat-soluble vitamin and nutrient, offering all-trans K2 (the form recognized by the body) that is free from gluten, soy, and all known allergens, and is suitable for vegans.
MenaQ7® K2 is a raw material that speaks directly to the natural dietary supplement consumer, with supplements as an option when dietary intake is not enough, delivering the menaquinones found in foods that support bone, cardiovascular, and overall health, including metabolic health.
References:
1 Vermeer C, et al. Menaquinone Content of Cheese. Nutrients. Apri 4;10(4). Pii: E446 doi: 10.3390/nu10040446.
2 Geleijnse JM, et al. Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: the Rotterdam Study. J Nutr. 2004;134:3100-5.
3 Beulens JW, et al. High dietary menaquinone intake is associated with reduced coronary calcification. Atherosclerosis. 2009;203:489-93.
4 Gast GC, et al. A high menaquinone intake reduces the incidence of coronary heart disease. Nutr Metab Cardiovasc Dis. 2009;19:504-10.
Deep dive into vitamin k2
Vitamin K1 is best known for blood clotting, while vitamin K2—especially its key long-chain isomers MK-7—supports bone and cardiovascular health. Matrix Gla protein (MGP) helps regulate calcium and inhibit vascular calcification when Vitamin K status is adequate, whereas Vitamin K deficiency leaves these protective pathways less active. Recent research on cheese and other dairy foods has often examined total Vitamin K rather than a single menaquinone form. The Vitamin K profile in fermented dairy also starts with the milk, which can vary with grass-fed systems and animal feed. Beyond cheese, egg yolk and chicken liver are also useful animal-food sources. Depending on fermentation, ripening, and cultures, blue and Swiss cheeses can reach among the highest concentrations. Full-fat cheeses generally retain more K2 than fat-free versions, though intake should still be balanced within an overall diet that considers saturated fats.
