A study published in Nutrition, Metabolism and Cardiovascular Disease, 28 February, 2009, found vitamin K consumption to strongly reduce the risk of coronary heart disease. This finding surfaced with an analysis of a cohort study, Prospect-EPIC, consisting of 16,057 women aged between 49 and 70, none of whom had cardiovascular disease at the start of the study. To the surprise of many, those who got their vitamin K from plant forms by eating lots of leafy vegetables did not fare better than the normal population. However, those women who got their vitamin K from animal sources like whole eggs, cheese, goose liver, and animal fats had substantially reduced incidence of cardiovascular disease.
Enig, Mary., and Sally Fallon. ?Caustic commentary? Wise Traditions, 2009;(10)2:11
Unfortunately, the researchers are calling for vitamin K2 supplementation not a healthy diet consisting of animal products, which would yield a whole host of other health benefits.
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