Supplements & functional ingredients Collagen: From bones to beauty
Vitamin K2 is a popular addition to the supplement sector – but it’s far from alone. That’s particularly clear when it comes to collagen. A major building block of the body’s tendons, muscles and bones, it represents 30% of an individual’s protein. Alongside sub-products like gelatin, meanwhile, there’s rising evidence that collagen could bolster health in a variety of ways. In general terms, that’s true in terms of promoting healthy joints and skin elasticity. It may also help clot the blood, and ensure the replacement of dead skin cells, particularly useful in older people. While found in a variety of foods, from seafood to meat, these advantages explain why people are increasingly taking collagen supplements, a global market that could reach almost $3bn by 2030.
Vitamin The Insight Partners
K2 MK-7 The most popular and bioavailable form of Vitamin K2.
The widespread consumption K2-rich natto – a fermented soybean food product – has helped Japan enjoy a low prevalence of osteoporosis.
intake – and a low prevalence of osteoporosis. Conceivably, this has something to do with their widespread consumption of natto, a fermented soybean product that turns out to be one of the few dietary sources rich in Vitamin K2. of Vitamin K2. Studies have found that natto is linked to reduced bone loss in postmenopausal women, as well as a lower risk of cardiovascular disease. Aside from natto, other options include cheeses such as gouda, brie and jarlsberg, and the Korean fermented dish cheonggukjang. It’s a short list: while Vitamin K1 is present in plenty of foods, especially green leafy vegetables, K2 is a different story. “Vitamin K2 comes from two sources, grass-fed animal foods and certain fermented foods,” explains Rhéaume. “When we took animals off the pasture and confined them to grain feeding, our K2 intake took a major hit because foods like butter and egg yolks don’t contain the Vitamin K2 they once did. That means supplementation is very important for several populations, especially growing children, post-menopausal women, and people with a family or personal history of heart health concerns.” Zhang adds that, while K2 can also be synthesised by our gut bacteria, modern food processing techniques might compromise this ability. He thinks that, since we start losing bone mass as early as our mid-30s, it would be useful for people to take Vitamin K2 supplements together with Vitamin D.
As he puts it: “Vitamin K2 has a relatively wide safety range, no significant side effects have been found, and the dosage range is considerably large.” Jandziak at Pharmaquinone agrees that the two vitamins often work well together. In fact, many products on the market contain K2 and D3, often formulated into simple drops for children and the elderly. Other applications include twist-offs, chewables, sports nutrition and liposomes.
More research needed Of course, the future of Vitamin K2 isn’t necessarily assured. If, after all, the case for supplementation is so watertight, then why aren’t our various national health bodies recommending it – as the NHS does for Vitamin D? The answer can probably be summarised in a single word: research. While the evidence base is growing, the science of Vitamin K2 is still decades behind other nutrients. There are many unknowns and more clinical studies are needed to discover how it truly impacts a person’s health.
Although there does appear to be an association between Vitamin K2 and heart health, for instance, that doesn’t mean we can safely tout it as a miracle cure. In fact, a 2022 clinical trial found that Vitamin K2 and Vitamin D supplements didn’t slow the progression of aortic stenosis in older men. Other research indications remain more speculative: claims that K2 supports cognitive function, fights cancer, or reduces inflammation, are not yet backed up by robust science. “In addition to continuing bone and heart health science,” adds Rhéaume, “I’d love to see more research on children’s health as well as oral and dental health.” We’re also largely in the dark when it comes to understanding K2 deficiency, either on a population level or individually. Jandziak, for his part, would like to see more work looking at biomarkers for K2 status – simple tests that would let clinicians know whether a person is deficient.
“This would allow patients to go to any lab and test their levels against the reference levels,” Jandziak says. “With that proven knowledge, we can start talking loudly about K2 deficiency. And for deficiency, we use pharmaceuticals, not supplements.”
Zhang points out that, since many of the functions of K2 have only been discovered over the past ten to 15 years, it stands to reason that official dietary recommendations wouldn’t have caught up with the basic research.
“Changing the recommendations can take time, as they typically rely on a substantial body of evidence and consensus among the scientific community,” he says. “It is important for ongoing research to provide more conclusive evidence supporting the health benefits of Vitamin K2, and for educational efforts to increase public awareness about this nutrient.” ●
28 Ingredients Insight /
www.ingredients-insight.com
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