How eating greens help with mobility
Research suggests as we age if we are lacking in vitamin K our mobility is likely to be at higher risk. As mobility is crucial to healthier aging, determining independence and quality of life, this points to the importance of eating foods rich in vitamin K, such as kale, spinach, broccoli, and other leafy greens.
Other studies have previously suggested links between vitamin K deficiency and CVD and osteoarthritis, which can increase the risk of mobility disability. This study concerned a direct relationship between vitamin K and mobility.
Vitamin K is a group of fat-soluble compounds that have a similar chemical structure and are present in some foods. Phylloquinone is the main dietary form of vitamin K and is present mainly in leafy greens. Defining mobility limitation as two consecutive 6-monthly reports of experiencing “any amount of difficulty either with walking a quarter of a mile or climbing 10 steps without resting,” the researchers found that developing mobility issues was almost 1.5 times more likely in those with low blood levels of phylloquinone compared with those who had adequate levels. The chance of developing mobility disability was almost double.
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