Increased serum osteocalcin levels and vitamin K status by daily cheese intake

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dc.contributor.authorLundberg, Helge E.en_US
dc.contributor.authorHoland, Tronden_US
dc.contributor.authorHolo, Helgeen_US
dc.contributor.authorLarsen, Stigen_US
dc.date.accessioned2020-05-06T08:34:24Z
dc.date.available2020-05-06T08:34:24Z
dc.date.issued2020-04
dc.description.abstractBackground:Cheese is a major source of long-chained vitamin K2 variants. How intake of vitamin K2 rich cheese affects vitamin K and osteocalcin has not been studied. The aim was to establish a maximum efficacy dose (MED) after daily intake of vitamin K2-rich cheese (Jarlsberg®) based on increase in ratio between carboxylated and undercarboxylated osteocalcin during a five-week diet.Methods:20 healthy healthy volunteers (HV) were recruited. The daily intake of Jarlsberg®cheese in the study varied from 20 to 152g. Clinical investigation was performed initially and after three, four and five weeks with measurement of vital signs, hematological and biochemical variables, carboxylatedand undercarboxylated osteocalcin and vitamin K. The ratio OR=carboxylated/undercarboxylated osteocalcin was the main variable.Results:The MED decreased with treatment duration and was estimated to 57 g/day (95% CI: 47-67)after five weeks diet, resulting in a mean OR increase of 30% (95% CI: 23.8-36.8). Both OR and serum osteocalcin followed a quadratic dose response curve. For osteocalcin,a maximal increase of 46% was estimated at 59 g/day for five weeks. The serum content of long-chained vitamin K2 increased significantly with increasing cheese dose. The increase were mainly obtained the first three weeks and kept unchanged the following two weeks. The cheese doses close to the MED caused nearly significant reductionsin total cholesterol, LDL-cholesterol, the LDL/HDL ratio and significant reduction in the blood pressures after five weeks diet (p?0.05). Conclusions: MED of Jarlsberg® cheese was estimated to 57g/day. Daily intake of Jarlsberg®cheese increasedthe osteocalcin level, vitamin K2andpositively affected the lipid patterns and blood pressure.en_US
dc.identifier.affiliationsSkjetten Medical Centre and Primary Medicine, Skjetten, Norwayen_US
dc.identifier.affiliationsCentre for Epidemiology and Biostatistics, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Oslo, Norwayen_US
dc.identifier.affiliationsFaculty of Biotechnology and Food Science, Norwegian University of Life Sciences, Aas, Norwayen_US
dc.identifier.citationLundberg Helge E., Holand Trond, Holo Helge, Larsen Stig . Increased serum osteocalcin levels and vitamin K status by daily cheese intake. International Journal of Clinical Trials. 2020 Apr; 7(2): 55-65en_US
dc.identifier.issn2349-3240
dc.identifier.issn2349-3259
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/200966
dc.languageenen_US
dc.publisherMedip Academyen_US
dc.relation.issuenumber2en_US
dc.relation.volume7en_US
dc.source.urihttps://dx.doi.org/10.18203/2349-3259.ijct20201712en_US
dc.subjectDose-finding study of cheeseen_US
dc.subjectJarlsberg ®cheeseen_US
dc.subjectOsteocalcinen_US
dc.subjectOsteoporosisen_US
dc.subjectLipid patternen_US
dc.subjectVitamin K2en_US
dc.subjectVital signsen_US
dc.subjectWomenen_US
dc.titleIncreased serum osteocalcin levels and vitamin K status by daily cheese intakeen_US
dc.typeJournal Articleen_US
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