Ironically, the day after the dismissive vitamin D article in Forbes (which - as was pointed out - had no mention of K2).
Jarlsberg cheese may help stave off osteoporosis, small study suggests
Jarlsberg is rich in vitamin K2, which has previously been found to improve bone health
Eating Jarlsberg cheese may help to prevent bone thinning and stave off osteoporosis, research suggests.
Jarlsberg is a mild cheese made from cow’s milk, with regular holes that mean it is classified as a Swiss-type cheese, although it originates from Norway. It is rich in vitamin K2, which has previously been found to improve bone health.
The results of a study published in the journal BMJ Nutrition Prevention & Health suggest a daily portion could be beneficial to bone growth and regeneration.
12. Correspondence toDr Helge Einar Lundberg, Skjetten Medical Center, Skjetten, Norway; hl@meddoc.no
Abstract
Background Daily intake of 57 g Jarlsberg cheese has been shown to increase the total serum osteocalcin (tOC). Is this a general cheese effect or specific for Jarlsberg containing vitamin K2 and 1,4-dihydroxy-2naphtoic acid (DHNA)?
Methods 66 healthy female volunteers (HV) were recruited. By skewed randomisation (3:2), 41 HV were allocated to daily intake of 57 g Jarlsberg (J-group) and 25–50 g Camembert (C-group) in 6 weeks. After 6 weeks the C-group was switched to Jarlsberg. The study duration was 12 weeks with clinical investigations every 6 weeks. The main variables were procollagen type 1 N-terminal propeptide (PINP), tOC, carboxylated osteocalcin (cOC) and the osteocalcin ratio (RO) defined as the ratio between cOC and undercarboxylated osteocalcin (ucOC). Serum cross-linked C-telopeptide type I collagen (CTX), vitamin K2, lipids and clinical chemistry were used as secondary variables.
Results PINP, tOC, cOC, RO and vitamin K2 increased significantly (p<0.01) after 6 weeks in the J-group. PINP remained unchanged in the C-group. The other variables decreased slightly in the C-group but increased significantly (p≤0.05) after switching to Jarlsberg. No CTX-changes detected in neither of the groups.
Serum lipids increased slightly in both groups. Switching to Jarlsberg, total cholesterol and low-density lipoprotein-cholesterol were significantly reduced (p≤0.05). Glycated haemoglobin (HbA1c), Ca++ and Mg++ were significantly reduced in the J-group, but unchanged in the C-group. Switching to Jarlsberg, HbA1c and Ca++ decreased significantly.
Conclusion The effect of daily Jarlsberg intake on increased s-osteocalcin level is not a general cheese effect. Jarlsberg contain vitamin K2 and DHNA which increases PINP, tOC, cOC and RO and decreases Ca++, Mg++ and HbA1c. These effects reflect increased bone anabolism and a possible reduced risk of adverse metabolic outcomes.
It's so lovely to see some really good news. Jarslburg here I come. Literally, as I am soon travelling to Scandinavia where I expect to see Jarslburg on the breakfast options.
I'm afraid I don't really like the texture of it and some other cheeses - the ones sometimes regarded as being soapy. But it's not that big an issue - and I hope cooking with it doesn't destroy all the K2.
I thought most (proper) cheese was good for K2? Is this a Jarlesberg promotion! I'm more than happy to eat Jarlesberg if it's better for me than cheddar
When comparing cheeses from different countries, remarkable differences were observed (Table 2). Notably, cheeses produced in Mediterranean countries (feta, mozzarella, gorgonzola, pecorino) were low in menaquinone content with Parmesan cheese containing almost negligible amounts (3 ng/g). French cheeses, Brie and Boursin, had low vitamin K2 content (125 ng/g and 111 ng/g, respectively), whereas it was considerably higher Camembert and Roquefort (681 ng/g and 381 ng/g, respectively). The highest content of menaquinones in French cheeses was measured in Münster cheese (originating from the Vosges and made from raw, unpasteurized milk) with 801 ng/g total vitamin K2.
Paper includes some British cheeses - cheddar and Stilton. And some other Norwegian cheeses. And Greek.
Swiss Cheeses Are an Important Dietary Source of Vitamin K2
Conclusions
Vitamin K plays a key role in blood clotting and in bone and cardiovascular health.
Cheese, and semi-hard cheese in particular, is an important source of this microbially synthesised vitamin.
The highest levels of vitamin K2 are found in Raclette, Vacherin Fribourgeois and Emmentaler.
The consumption of Swiss cheese can cover an average 13–17% of the daily vitamin K requirement. Traditional cheese dishes such as raclette and fondue actually provide amounts in excess of the daily requirement.
Beat meto it on ementhal. I once had a Finnish cheese it was brown and like fudge it was absolutely delicious can’t find it anywhere. It was at the Xmas Festival in Rotherhithe Finnish church - lots of steps to climb but it was worth it! No idea if that has k2 but I’d eat it anyway if I came across it again 🤣🤣🤣
I read this to mean that any semi hard cheese high in K2 that doesn't cause diarrhoea is good. For me, that means all semi hard cheeses, not limited to Jarlesburg, which is even better news. I'm very fond of Gouda.
Very interesting that the study is alleged to have been part funded by the manufacturers of Jarlesburg. I wonder how much resource their marketing department puts into researching medical conditions that might be improved by Jarlesburg. I look forward to other trials of Jarlesburg benefits in the near future.
Just read this on the Guardian and came over to see helvella had already posted it here, thanks
Can anyone point me to the research or info on K2 & any impact on those on blood thinners? My FIL desperately needs Vit D but he's also on Xarelto, and I think I remember that it's K1 that's troublesome, not K2. I tried looking it up once but got a bit lost - any reliable, scientific info that anyone readily has on hand? Thank you!!
But be wary of picking up and running with one comment buried in a single document! And there are many other bits about changing between vitamin K antagonists and this medicine, etc.
Great thanks! I will continue to be wary and keep reading, then. I didn't even realize they could interconvert, yikes! We've already got him on high doses of D and perhaps that will have to be enough for now.
It's the only thing about my body that's good. O Positive Blood which I have and many yearsago was annoyed about when giving blood for the first time discovered that I was the most common type but now realise it's an advantage. Thinner Blood.
O+ is the most common but that can be a disadvantage because its the one thats the most in need so if there is a shortage we could be in trouble! Where is the evidence that we have thinner blood though? Never heard of that. As far as I knew different blood types do not affect the consistency.
It seems to be protective against heart attacks and possibly strokes so maybe it’s thinner? Some other interesting health associations are mentioned in the link below. Can’t say it stopped me getting serious malaria tho:
I think I’ve read ementhal cheese also has similar benefits. I was surprised to discover the holes are because it ferments and merrily bubbles away. The older the better too, cave aged 😁
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