Location: Nutrient Data Laboratory2013 Annual Report
1a. Objectives (from AD-416):
To identify and quantify vitamin K and related compounds in representative samples of foods and dietary supplements to improve and expand analyses to the USDA Nutrient Databases.
1b. Approach (from AD-416):
The Nutrient Data Laboratory (NDL) is responsible for developing and disseminating authoritative composition database on foods and dietary supplements in the U.S. diet. NDL has developed a Key Foods approach to help establish priorities for foods to be analyzed. Key Foods are those identified as contributing up to 75% of any one nutrient of public health significance. Key Foods form the core of foods to be analyzed supplemented by other foods deemed of particular interest due to their frequent use as ingredients or content of nutrients of emerging interest. Sampling plans will be developed for each type of food sampled, to assure a representative sampling of the food supply. Dietary supplements for analysis are identified using data from NHANES and market share data from industry sources. Samples of foods or dietary supplements will be delivered to the cooperator for analysis. In a limited number of cases the cooperator may need to develop matrix specific methods for handling and analyzing food or dietary supplement samples and preparing aliquots for shipment to other researchers for analysis of additional components. The cooperator will also offer expertise in interpretation of results of the analyses of vitamin K and related components.
3. Progress Report:
Vitamin K values developed under this agreement from the foundation of the analytical values in SR which are used to calculate values for similar foods. These values are provided for use in the FNDDS to assess vitamin K intake of the U.S. population. During 2013 as part of an ongoing project to expand the database on the vitamin K content of foods, approximately 149 food and ingredient samples, representing 59 food items, were analyzed for two forms of vitamin K: phylloquinone, the primary dietary source of vitamin K in the U.S., and its hydrogenated form, dihydrophylloquinone (dK). In addition, menaquinone, found only in animal products, was also analyzed in a few foods. Foods analyzed include bologna, Indian breads, Chinese restaurant foods, chicken ( and fried), hamburger helper, frozen, meatballs, submarine sandwiches, onion rings, Spanish rice, taquitos, refried beans, french-fried potatoes and mustard. The Nutrient Data Laboratory (NDL) staff continued to add new vitamin K values to SR, as well as updating existing data. Of the 378 new values added to SR26, 96 were analytical values. An additional 209 values were calculated from analytical values obtained for similar foods in this or prior years of this project. Of the 103 changed values in SR26, 51 were based on analytical data from this study. In addition 25 menaquinone values and 46 dK values were added to the database. Values from the 59 food items analyzed in the later part of this year will be included in SR27.