A German study reported in the American Journal of Clinical Nutrition found a link between dietary vitamin K intake and some forms of cancer. A Reuters Health article about the trial notes that Vitamin K exists in two natural forms. Vitamin K1, or phylloquinone, is found in green leafy vegetables and some vegetable oils such as canola and soybean oils.
Meat and cheese, meanwhile, are the primary dietary sources for Vitamin K2, or menaquinone. In this study, it was vitamin K2, which study participants most frequently got through cheese, was linked to the odds of developing or dying from cancer.
The study tracked more than 24,000 German adults for a decade, monitored their dietary intake of vitamin K and recorded cases of various types of cancer. They found the strongest links between vitamin K2 and lower rates of lung and prostate cancer.