title: Vitamin K content of foods and dietary vitamin K intake in Japanese young women.
abstract: Several reports indicate an important role for vitamin K in bone health as well as blood coagulation. However, the current Adequate Intakes (AI) might not be sufficient for the maintenance of bone health. To obtain a closer estimate of dietary intake of phylloquinone (PK) and menaquinones (MKs), PK, MK-4 and MK-7 contents in food samples (58 food items) were determined by an improved high-performance liquid chromatography method. Next, we assessed dietary vitamin K intake in young women living in eastern Japan using vitamin K contents measured here and the Standard Tables of Food Composition in Japan. PK was widely distributed in green vegetables and algae, and high amounts were found in spinach and broccoli (raw, 498 and 307 microg/100 g wet weight, respectively). Although MK-4 was widely distributed in animal products, overall MK-4 content was lower than PK. MK-7 was observed characteristically in fermented soybean products such as natto (939 microg/100 g). The mean total vitamin K intake of all subjects (using data from this study and Japanese food composition tables) was about 230 microg/d and 94% of participants met the AI of vitamin K for women aged 18-29 y in Japan, 60 microg/d. The contributions of PK, MK-4 and MK-7 to total vitamin K intake were 67.7, 7.3 and 24.9%, respectively. PK from vegetables and algae and MK-7 from pulses (including fermented soybean foods) were the major contributors to the total vitamin K intake of young women living in eastern Japan.
authors.affiliation: Department of Hygienic Sciences, Kobe Pharmaceutical University, Kobe, Japan.
authors.forename: Maya
authors.initials: M
authors.lastname: Kamao
authors.forename: Yoshitomo
authors.initials: Y
authors.lastname: Suhara
authors.forename: Naoko
authors.initials: N
authors.lastname: Tsugawa
authors.forename: Masako
authors.initials: M
authors.lastname: Uwano
authors.forename: Noriko
authors.initials: N
authors.lastname: Yamaguchi
authors.forename: Kazuhiro
authors.initials: K
authors.lastname: Uenishi
authors.forename: Hiromi
authors.initials: H
authors.lastname: Ishida
authors.forename: Satoshi
authors.initials: S
authors.lastname: Sasaki
authors.forename: Toshio
authors.initials: T
authors.lastname: Okano
mesh_terms: D000293:Adolescent; D000328:Adult; D002851:Chromatography, High Pressure Liquid; D003611:Dairy Products; D002523:Edible Grain / Q000737:chemistry*; D056890:Eukaryota / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry; D005260:Female; D005504:Food Analysis; D006801:Humans; D007564:Japan; D008460:Meat; D015596:Nutrition Assessment; D017365:Spices; D013662:Tea / Q000737:chemistry; D014675:Vegetables / Q000737:chemistry*; D010837:Vitamin K 1 / Q000032:analysis*; D024482:Vitamin K 2 / Q000008:administration & dosage / Q000031:analogs & derivatives* / Q000032:analysis
chemical_list: D013662:Tea; D024482:Vitamin K 2; C030814:menatetrenone; D010837:Vitamin K 1; C062629:menaquinone 7