MedicalResearch.com Interview with: Stig Larsen PhD Professor Emeritus Controlled Clinical Research Methodology and Statistics Norwegian University of Life Sciences Oslo, Norway
MedicalResearch.com:? What are the main findings?
Response: Osteoporosis is a major problem among elderly and malnourished people. Calcium, Vitamin D and Vitamin K are beneficial for bone health. Vitamin D stimulates calcium absorption and studies have shown that poor Vitamin K status intake is linked to low bone mass. Osteocalcin (OC) is a protein hormone found in the blood in activated and inactivated form. The activated form of Osteocalcin (cOC) binds calcium to bone tissue and plays an important role in regulating the metabolism. In addition, low levels of cOC are associated with insulin resistance, diabetes, and metabolic syndrome. It is desirable to have largest possible uOC, and vitamin K2 central in this process. The most important vitamin K2 variants in Jarlsberg® are the long-chain MK-7, -8, -9 and -9(4H), where lactic acid bacteria produce the first three, while MK-9(4H) is produced by Propionibacterium freudenreichii. The latter bacterium also produces the substance "1,4-dihydroxy-2- naphthoic acid" (DHNA), which has previously been shown to increase bone density in experimental mice. Two previous studies related to Jarlsberg® intake have been published:
The BMJ-study3: The central variables measured in this study were the serum bone turnover markers (BTM); tOC and cOC, procollagen type 1 N-terminal propeptide (PINP) and serum cross-linked C- telopeptide type I collagen (CTX). Additionally, Vitamin K2 and Vitamin K status, serum calcium and serum magnesium were recorded together with the development in glycated hemoglobin (HbA1c), lipids and protein turnover. The participants in the study were randomly divided into two groups. One group of 41 healthy volunteer women of childbearing age ate 57 grams of Jarlsberg® per day and the other group of 25 women ate 50 grams of Camembert for 6 weeks. The Camembert was manufactured with a starting culture not producing Vitamin K2. The fat, protein, and energy content of the daily consumption of Jarlsberg® and Camembert is approximately the same. After 6 weeks, Camembert was replaced with 57 grams of Jarlsberg® per day for another 6 weeks. (more…)
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