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

Volumn 23, Issue 2, 2012, Pages 705-714

  Fujita, Y ^a   Iki, M ^a   Tamaki, J ^a   Kouda, K ^a   Yura, A ^a   Kadowaki, E ^a   Sato, Y ^b   Moon, J S ^c   Tomioka, K ^d   Okamoto, N ^d   Kurumatani, N ^d  

^a KINKI UNIVERSITY   (Japan)

^b JIN AI UNIVERSITY   (Japan)

^c Southern Osaka University   (Japan)

^d NARA MEDICAL UNIVERSITY SCHOOL OF MEDICINE   (Japan)

Author keywords

Bone density; Men; Osteocalcin; Soy foods; Undercarboxylated osteocalcin; Vitamin K

Indexed keywords

OSTEOCALCIN; PHYTOMENADIONE; VITAMIN K GROUP;

AGED; ARTICLE; BONE DENSITY; DIETARY INTAKE; HUMAN; JAPANESE; MALE; NORMAL HUMAN; PRIORITY JOURNAL; PROTEIN BLOOD LEVEL; SOYBEAN; VITAMIN INTAKE;

ABSORPTIOMETRY, PHOTON; AGED; BONE DENSITY; CROSS-SECTIONAL STUDIES; DIET; HIP JOINT; HUMANS; LUMBAR VERTEBRAE; MALE; OSTEOCALCIN; OSTEOPOROSIS; SOY FOODS; VITAMIN K;

EID: 84857355793     PISSN: 0937941X     EISSN: 14332965     Source Type: Journal    
DOI: 10.1007/s00198-011-1594-1     Document Type: Article

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