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Green Leafy Vegetables Reduces Risk of Fractures Later in Life

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 large-scale study has found that people who eat a diet rich in vitamin K1, found in green leafy vegetables, have up to a 31 percent reduced risk of fractures and are 50 percent less likely to be hospitalised.

The researchers at Edith Cowan University’s Nutrition and Health Innovation Research Institute examined 1,400 older Australian women over 14.5 years.

Published in Food & Function, their paper revealed that women who ate over 100 micrograms of vitamin K1—equivalent to 125g of dark leafy vegetables or one-to-two serves of vegetables—were 31 percent less likely to have any fractures compared to those who ate less.

When those with broken hips consumed the most vitamin K, they reduced their risk of hospitalisation with a fracture by 49 percent.

“Our results are independent of many established factors for fracture rates, including body mass index, calcium intake, Vitamin D status, and prevalent disease,” study lead and nutritionist Marc Sim said.

“Basic studies of vitamin K1 have identified a critical role in the carboxylation of the vitamin K1-dependant bone proteins such as osteocalcin, which is believed to improve bone toughness.”

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