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United States Department of Agriculture

Agricultural Research Service

Research Project: VITAMIN K: FOOD COMPOSITION, BIOAVAILABILITY AND IT'S ROLE IN HUMAN HEALTH Title: Vitamin K: food composition and dietary intakes

Author
item Booth, Sarah L. -

Submitted to: Food and Nutrition Research
Publication Type: Review Article
Publication Acceptance Date: November 1, 2012
Publication Date: January 1, 2012
Citation: Booth, S. 2012. Vitamin K: food composition and dietary intakes. Food and Nutrition Research. 56:5505.

Technical Abstract: Vitamin K is present in the diet in the forms of phylloquinone and menaquinones. Phylloquinone, which is a major dietary source, is concentrated in leafy plants, and is the vitamin K form best characterized in terms of food composition and dietary intakes. In contrast, menaquinones are the product of bacterial production or conversion from dietary phylloquinone. Food composition databases are limited for menaquinones, and their presence in food varies by region. Dietary intakes of all forms of vitamin K vary widely among age groups and population subgroups. Similarly, the utilization of vitamin K from different forms and food sources appear to vary, although our understanding of vitamin K is still rudimentary in light of new developments regarding the menaquinones.

Last Modified: 11/26/2014
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