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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Nutrient Data Laboratory » Research » Publications at this Location » Publication #331934
Title: Mixed dishes are an unexpected source of dietary vitamin K

Author
item FINNAN, EMILY - Jean Mayer Human Nutrition Research Center On Aging At Tufts University
item HARSHMAN, STEPHANIE - Jean Mayer Human Nutrition Research Center On Aging At Tufts University
item Haytowitz, David
item BOOTH, SARAH - Jean Mayer Human Nutrition Research Center On Aging At Tufts University

Submitted to: Journal of Food Composition and Analysis
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/5/2017
Publication Date: 4/5/2017
Citation: Finnan, E.G., Harshman, S.G., Haytowitz, D.B., Booth, S.L. 2017. Mixed dishes are an unexpected source of dietary vitamin K. Journal of Food Composition and Analysis. 64:127-131. https://doi.org/10.1016/j.jfca.2017.04.002.
DOI: https://doi.org/10.1016/j.jfca.2017.04.002

Interpretive Summary: Variable vitamin K intake can result in unanticipated interactions with stability of coumarin based anti-coagulant medications. Current recommendations emphasize a consistent intake of vitamin K-rich foods while taking these medications. The high vitamin K content of certain vegetables is well known, but current and comprehensive data on the vitamin K content of other foods, including mixed dishes are lacking. The objective of this study was to characterize and quantify the amount of vitamin K per serving of various mixed dishes in a representative U.S. sample. Food samples were obtained from the USDA Nutrient Data Laboratory as part of the National Food and Nutrient Analysis Program, a collaborative effort between USDA and other government agencies to improve the quantity and quality of data in USDA's food composition databases. These foods were analyzed for three vitamin K forms (phylloquinone, 2',3'-dihydro-phylloquine, and menaquinone-4) using high performance liquid chromatography. Foods were classified into high or moderate vitamin K containing in accordance with the he Academy of Nutrition and Dietetics' Nutrition Care Manual. Out of the 47 mixed dishes analyzed, 17 were high or moderate in vitamin K content, with 12 of these dishes containing no appreciable amounts of vitamin-rich vegetables. Mixed dishes, even those that do not contain vitamin-K rich vegetables, can contain substantial amounts of vitamin K from plant oils and animal products. These findings contribute to our knowledge of vitamin K sources in the U.S. diet and has important clinical implications for those prescribed oral anticoagulants that are vitamin K-antagonists.

Technical Abstract: same as technical summary