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A Role for Vitamin K in Diabetes Management?

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References

Erdman J, Macdonald I, Zeisel S. Present Knowledge in Nutrition. Oxford, UK.: Wiley-Blackwell; 2012.
L. Booth S. Vitamin K: food composition and dietary intakes. Food & Nutrition Research. 2012;56(1):5505.
Fujita Y, Iki M, Tamaki J, Kouda K, Yura A, Kadowaki E et al. Association between vitamin K intake from fermented soybeans, natto, and bone mineral density in elderly Japanese men: the Fujiwara-kyo Osteoporosis Risk in Men (FORMEN) study. Osteoporosis International. 2011;23(2):705-714.
Kaneki M, Hedges S, Hosoi T, Fujiwara S, Lyons A, Crean S et al. Japanese fermented soybean food as the major determinant of the large geographic difference in circulating levels of vitamin K2. Nutrition. 2001;17(4):315-321.
Tsukamoto Y, Ichise H, Kakuda H, Yamaguchi M. Intake of fermented soybean ( natto ) increases circulating vitamin K 2 (menaquinone-7) and γ-carboxylated osteocalcin concentration in normal individuals. Journal of Bone and Mineral Metabolism. 2000;18(4):216-222.
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Theuwissen E, Cranenburg E, Knapen M, Magdeleyns E, Teunissen K, Schurgers L et al. Low-dose menaquinone-7 supplementation improved extra-hepatic vitamin K status, but had no effect on thrombin generation in healthy subjects. British Journal of Nutrition. 2012;108(9):1652-1657.
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