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Vitamin K Supports Cardiovascular Function

Nowadays, the trend is to watch our sodium intake in order to control our blood pressure. We hear very little about the effects of another element on our blood pressure -- potassium, also known as Vitamin K.
For many, this element is as crucial for blood pressure maintenance as sodium is. Vitamin K is one of the most abundant minerals in our body, and comes third only to phosphorous and calcium. Potassium is an element that holds either a negative or positive charge on it once it enters the blood. Almost all of our Vitamin K is found within cell bodies. Like the other electrolytes, phosphorous and calcium, Vitamin K is required for neuron firing, sustain normal heart rate and blood pressure, and instigate muscular contractions. It is responsible for manipulating the quantity of fluid inside cell bodies, and sodium is the element responsible for controlling fluid outside cell bodies. The two elements work in concert to balance bodily fluid levels. Another function of Vitamin K is that it is used in the conversion of blood glucose into stored energy that is used by our muscles and liver.

Many studies have indicated that those who have enough Vitamin K from their diet do not have the same high blood pressure problems than those who do not get enough. In fact, they have much lower blood pressure. This is the case whether they have a high sodium diet or not. One study was conducted on 54 subjects that were taking high blood pressure medication. The subjects were divided in two sections, one section kept to their standard diet while the other section supplemented their diet with 3 to 6 servings of Vitamin K rich food every day. In one year, 81% that received the additional Vitamin K reduced the dosages on their blood pressure medication, whereas only 29% on the regular diet were able to do the same thing.

Further benefits of Vitamin K are that it has the potential to reduce the risk of stroke and heart disease. A research trial indicated that those with high blood pressure who took an additional serving of Vitamin K rich food decreased their potential of stroke by as much as 40%. After twelve years, it was shown that those who ate the lowest amount of Vitamin K were twice as likely to die of stroke as were men who consumed the most. For the women that consumed low Vitamin k diets, their risk of stroke was as much as five times higher.

Vitamin K has many benefits; the largest of those seem to be to support cardiovascular health.

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