Vitamin K content of cheese, yoghurt and meat products in Australia.
Food Chem
; 397: 133772, 2022 Dec 15.
Article
in En
| MEDLINE
| ID: mdl-35907393
ABSTRACT
Vitamin K is vital for normal blood coagulation, and may influence bone, neurological and vascular health. Data on the vitamin K content of Australian foods are limited, preventing estimation of vitamin K intakes in the Australian population. We measured phylloquinone (PK) and menaquinone (MK) -4 to -10 in cheese, yoghurt and meat products (48 composite samples from 288 primary samples) by liquid chromatography with electrospray ionisation-tandem mass spectrometry. At least one K vitamer was found in every sample. The greatest mean (± standard deviation for foods sampled in multiple cities) concentrations of PK (4.9 µg/100 g), MK-4 (58 ± 9 µg/100 g) and MK-9 (8 ± 2 µg/100 g) were found in lamb liver, chicken leg meat and Cheddar cheese, respectively. Cheddar cheese (1.1 ± 0.3 µg/100 g) and cream cheese (1.0 µg/100 g) contained MK-5. MK-8 was found in Cheddar cheese only (4 ± 2 µg/100 g). As the K vitamer profile and concentrations appear to vary considerably by geographical location, Australia needs a vitamin K food composition dataset that is representative of foods consumed in Australia.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Cheese
/
Meat Products
Limits:
Animals
Country/Region as subject:
Oceania
Language:
En
Journal:
Food Chem
Year:
2022
Document type:
Article