Table 3

Development in osteocalcin, bone markers and the vitamin MK variants after switching from Camembert to 6 weeks daily Jarlsberg cheese intake. The results are expressed by mean values with SD in bracket and 95% CIs

VariablesBaseline Jarlsberg
(n=25)
6 weeks on Jarlsberg
(n=25)
Week 6—baseline
(n=25)
P values within variables
Carboxylated
osteocalcin (ng/mL)
14.9 (15.0)19.0 (12.2)4.2 (8.5) p=0.02
8.7 to 21.014.0 to 24.10.7 to 7.7
Undercarboxylated
osteocalcin (ng/mL)
6.6 (5.0)6.1 (3.4)−0.5 (2.6) p=0.32
4.5 to 8.64.6 to 7.5−1.6 to 0.6
Ratio: carboxylated/undercarboxylated2.09 (1.34)3.1 (1.28)0.96 (1.06) p<0.01
1.54 to 2.642.53 to 3.580.53 to 1.40
PINP: procollagen (ng/mL)58.4 (21.761.1 (24.1)2.7 (9.6) p=0.17
49.4 to 67.451.2 to 71.1−1.2 to 6.7
CTX:
(ng/mL)
0.28 (0.15)0.25 (0.12)−0.03 (0.10) p=0.07
0.22 to 0.340.20 to 0.30−0.07 to 0.01
MK-7
(ng/mL)
0.18 (0.08)0.17 (0.10)−0.02 (0.07) p=0.30
0.15 to 0.220.13 to 0.21−0.05 to 0.02
MK-8
(ng/mL)
0.07 (0.06)0.17 (0.10)0.10 (0.08) p<0.01
0.04 to 0.090.13 to 0.210.07 to 0.14
MK-9
(ng/mL)
0.05 (0.04)0.19 (0.12)0.14 (0.11) p<0.01
0.04 to 0.070.15 to 0.240.10 to 0.19
MK-9(4H)
(ng/mL)
0.10 (0.05)0.13 (0.06)0.02 (0.04) p=0.01
0.08 to 0.120.10 to 0.150.01 to 0.04
  • CTX, C-telopeptide type I collagen ; MK, menaquinone; PINP, procollagen type 1 N-terminal propeptide .