**12. Conclusion**

Our knowledge of the consumption of menaquinones should be improved with weighed and extended food records [51] in combination with (multiple) biomarkers in the blood for vitamin K status [52] and the content of the various menaquinones in food items such as cheese, which contribute most to the supply with this vitamin.

As different lactic acid bacteria strains used in cheese production influence the expression of various MKs, analysis of a wide variety of different cheeses may be necessary for a represen‐ tative overview of the vitamin K2 content in this food group. Although results from well‐ designed clinical trials investigating the association between menaquinones and bone health, as well as cardiovascular health, are rare, dairy products seem to be predestined to play a major role in the Western diet because of their nutrient density and matrix properties that improve the bioavailability of vitamin K2.
