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
| Variables | Baseline 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 21.0 | 14.0 to 24.1 | 0.7 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 8.6 | 4.6 to 7.5 | −1.6 to 0.6 | ||
| Ratio: carboxylated/undercarboxylated | 2.09 (1.34) | 3.1 (1.28) | 0.96 (1.06) | p<0.01 |
| 1.54 to 2.64 | 2.53 to 3.58 | 0.53 to 1.40 | ||
| PINP: procollagen (ng/mL) | 58.4 (21.7 | 61.1 (24.1) | 2.7 (9.6) | p=0.17 |
| 49.4 to 67.4 | 51.2 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 0.34 | 0.20 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 0.22 | 0.13 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 0.09 | 0.13 to 0.21 | 0.07 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 0.07 | 0.15 to 0.24 | 0.10 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 0.12 | 0.10 to 0.15 | 0.01 to 0.04 |
CTX, C-telopeptide type I collagen ; MK, menaquinone; PINP, procollagen type 1 N-terminal propeptide .