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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Methods and Application of Food Composition Laboratory » Research » Research Project #443080

Research Project: Vitamin K in Foods and Dietary Supplements

Location: Methods and Application of Food Composition Laboratory

Project Number: 8040-52000-068-081-A
Project Type: Cooperative Agreement

Start Date: Jun 30, 2022
End Date: Jun 29, 2027

The currently available data on the content of vitamin K in foods and beverages are very limited. Up-to-date analytical data are needed for a publicly available dataset which can be used for nutritional and epidemiological research and for developing rational dietary guidance pertinent to multiple health conditions. The purpose of this collaboration is to determine the contributors of nitrites and vitamin K and specifically, phylloquinones and menaquinones in order to obtain estimates of values for these compounds in key foods in the US food supply. The goal is to provide data for important contributors of vitamin K to the US diet for Foundation Foods, FoodData Central.

ARS plans are to obtain vitamin K values in selected food samples. ARS has previously consulted with the PI from Tufts University as a collaborator and analyst; she brings with her information on the vitamin K consumption and impact on human health outcomes in a variety of plant and animal foods. Analysis includes quality control materials, in collaboration with Virginia Tech University, which can be used as laboratory reference control materials for vitamin K analysis. These foods will be analyzed at Tufts University and analytical values from primary and secondary data will be used to generate the vitamin K profiles in Foundation Foods in FoodData Central.