Vitamin k contents of meat, dairy, and fast food in the u.s. Diet.
The purpose of this study was to determine the contents of three forms of vitamin K [phylloquinone, dihydrophylloquinone, and menaquinone-4 (MK-4)] in representative samples (including different samples within the same food category) of meat (n = 128), dairy and eggs (n = 24), and fast foods (n = 169) common to the U.S. diet. The findings of our analysis indicate that no single food item in these categories is a rich dietary source of any one form of vitamin K. However, these foods are often consumed in large quantities; hence, they may be of importance in overall contribution to total vitamin K intake. The presence of MK-4 in meat, eggs, and dairy foods could be important as physiologic functions unique to MK-4 are identified.
Elder
Sonya J
SJ
Jean Mayer U.S. Department of Agriculture, Human Nutrition Research Center on Aging at Tufts University, 711 Washington Street, Boston, Massachusetts 02111, USA.
Haytowitz
David B
DB
Howe
Juliette
J
Peterson
James W
JW
Booth
Sarah L
SL
D000818:Animals; D003611:Dairy Products / Q000032:analysis*; D004032:Diet; D005504:Food Analysis; D008460:Meat / Q000032:analysis*; D012147:Restaurants; D014481:United States; D014812:Vitamin K / Q000032:analysis*; D010837:Vitamin K 1 / Q000032:analysis; D024482:Vitamin K 2 / Q000031:analogs & derivatives / Q000032:analysis
D024482:Vitamin K 2; D014812:Vitamin K; C030814:menatetrenone; D010837:Vitamin K 1