Vitamin K content of foods and dietary vitamin K intake in Japanese young women
Several reports indicate an important role for vitamin K in bone health as well as blood coagulation. However, the current Adequate Intakes (AI) might not be sufficient for the maintenance of bone health. To obtain a closer estimate of dietary intake of phylloquinone (PK) and menaquinones (MKs), PK,...
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| Veröffentlicht in: | Journal of Nutritional Science and Vitaminology 2007, Vol.53(6), pp.464-470 |
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| creator | Kamao, M.(Kobe Pharmaceutical Univ. (Japan)) Suhara, Y Tsugawa, N Uwano, M Yamaguchi, N Uenishi, K Ishida, H Sasaki, S Okano, T |
| description | Several reports indicate an important role for vitamin K in bone health as well as blood coagulation. However, the current Adequate Intakes (AI) might not be sufficient for the maintenance of bone health. To obtain a closer estimate of dietary intake of phylloquinone (PK) and menaquinones (MKs), PK, MK-4 and MK-7 contents in food samples (58 food items) were determined by an improved high-performance liquid chromatography method. Next, we assessed dietary vitamin K intake in young women living in eastern Japan using vitamin K contents measured here and the Standard Tables of Food Composition in Japan. PK was widely distributed in green vegetables and algae, and high amounts were found in spinach and broccoli (raw, 498 and 307 microg/100 g wet weight, respectively). Although MK-4 was widely distributed in animal products, overall MK-4 content was lower than PK. MK-7 was observed characteristically in fermented soybean products such as natto (939 microg/100 g). The mean total vitamin K intake of all subjects (using data from this study and Japanese food composition tables) was about 230 microg/d and 94% of participants met the AI of vitamin K for women aged 18-29 y in Japan, 60 microg/d. The contributions of PK, MK-4 and MK-7 to total vitamin K intake were 67.7, 7.3 and 24.9%, respectively. PK from vegetables and algae and MK-7 from pulses (including fermented soybean foods) were the major contributors to the total vitamin K intake of young women living in eastern Japan. |
| doi_str_mv | 10.3177/jnsv.53.464 |
| format | Article |
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(Japan)) ; Suhara, Y ; Tsugawa, N ; Uwano, M ; Yamaguchi, N ; Uenishi, K ; Ishida, H ; Sasaki, S ; Okano, T</creator><creatorcontrib>Kamao, M.(Kobe Pharmaceutical Univ. (Japan)) ; Suhara, Y ; Tsugawa, N ; Uwano, M ; Yamaguchi, N ; Uenishi, K ; Ishida, H ; Sasaki, S ; Okano, T</creatorcontrib><description>Several reports indicate an important role for vitamin K in bone health as well as blood coagulation. However, the current Adequate Intakes (AI) might not be sufficient for the maintenance of bone health. To obtain a closer estimate of dietary intake of phylloquinone (PK) and menaquinones (MKs), PK, MK-4 and MK-7 contents in food samples (58 food items) were determined by an improved high-performance liquid chromatography method. Next, we assessed dietary vitamin K intake in young women living in eastern Japan using vitamin K contents measured here and the Standard Tables of Food Composition in Japan. PK was widely distributed in green vegetables and algae, and high amounts were found in spinach and broccoli (raw, 498 and 307 microg/100 g wet weight, respectively). Although MK-4 was widely distributed in animal products, overall MK-4 content was lower than PK. MK-7 was observed characteristically in fermented soybean products such as natto (939 microg/100 g). The mean total vitamin K intake of all subjects (using data from this study and Japanese food composition tables) was about 230 microg/d and 94% of participants met the AI of vitamin K for women aged 18-29 y in Japan, 60 microg/d. The contributions of PK, MK-4 and MK-7 to total vitamin K intake were 67.7, 7.3 and 24.9%, respectively. PK from vegetables and algae and MK-7 from pulses (including fermented soybean foods) were the major contributors to the total vitamin K intake of young women living in eastern Japan.</description><identifier>ISSN: 0301-4800</identifier><identifier>EISSN: 1881-7742</identifier><identifier>DOI: 10.3177/jnsv.53.464</identifier><identifier>PMID: 18202532</identifier><language>eng</language><publisher>Tokyo: Center for Academic Publications Japan</publisher><subject>Adolescent ; Adult ; ALIMENTOS ; Biological and medical sciences ; Brassica ; CHEMICAL COMPOSITION ; Chromatography, High Pressure Liquid ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; CONTENIDO VITAMINICO ; content of foods ; Dairy Products ; dietary intake ; Edible Grain - chemistry ; Eukaryota - chemistry ; Fabaceae - chemistry ; Feeding. Feeding behavior ; Female ; Food Analysis ; FOOD INTAKE ; FOODS ; Fundamental and applied biological sciences. Psychology ; GENERO HUMANO ; GENRE HUMAIN ; HPLC ; Humans ; INGESTION DE ALIMENTOS ; JAPAN ; JAPON ; JEUNESSE ; JUVENTUD ; MANKIND ; Meat ; menaquinone ; Nutrition Assessment ; phylloquinone ; PRISE ALIMENTAIRE (HOMME) ; PRODUIT ALIMENTAIRE ; Spices ; Spinacia oleracea ; Tea - chemistry ; TENEUR EN VITAMINES ; VARIEDADES ; VARIETE ; VARIETIES ; Vegetables - chemistry ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; VITAMIN CONTENT ; VITAMIN K ; Vitamin K 1 - analysis ; Vitamin K 2 - administration & dosage ; Vitamin K 2 - analogs & derivatives ; Vitamin K 2 - analysis ; VITAMINA K ; VITAMINE K ; YOUTH</subject><ispartof>Journal of Nutritional Science and Vitaminology, 2007, Vol.53(6), pp.464-470</ispartof><rights>2007 by the Center for Academic Publications Japan</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c636t-fed7e2ee11a3404bff97ed616318a3e4b2ce7ea149ae87759597af939d78ef6d3</citedby><cites>FETCH-LOGICAL-c636t-fed7e2ee11a3404bff97ed616318a3e4b2ce7ea149ae87759597af939d78ef6d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,1876,27903,27904</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20043610$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18202532$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kamao, M.(Kobe Pharmaceutical Univ. (Japan))</creatorcontrib><creatorcontrib>Suhara, Y</creatorcontrib><creatorcontrib>Tsugawa, N</creatorcontrib><creatorcontrib>Uwano, M</creatorcontrib><creatorcontrib>Yamaguchi, N</creatorcontrib><creatorcontrib>Uenishi, K</creatorcontrib><creatorcontrib>Ishida, H</creatorcontrib><creatorcontrib>Sasaki, S</creatorcontrib><creatorcontrib>Okano, T</creatorcontrib><title>Vitamin K content of foods and dietary vitamin K intake in Japanese young women</title><title>Journal of Nutritional Science and Vitaminology</title><addtitle>J Nutr Sci Vitaminol</addtitle><description>Several reports indicate an important role for vitamin K in bone health as well as blood coagulation. However, the current Adequate Intakes (AI) might not be sufficient for the maintenance of bone health. To obtain a closer estimate of dietary intake of phylloquinone (PK) and menaquinones (MKs), PK, MK-4 and MK-7 contents in food samples (58 food items) were determined by an improved high-performance liquid chromatography method. Next, we assessed dietary vitamin K intake in young women living in eastern Japan using vitamin K contents measured here and the Standard Tables of Food Composition in Japan. PK was widely distributed in green vegetables and algae, and high amounts were found in spinach and broccoli (raw, 498 and 307 microg/100 g wet weight, respectively). Although MK-4 was widely distributed in animal products, overall MK-4 content was lower than PK. MK-7 was observed characteristically in fermented soybean products such as natto (939 microg/100 g). The mean total vitamin K intake of all subjects (using data from this study and Japanese food composition tables) was about 230 microg/d and 94% of participants met the AI of vitamin K for women aged 18-29 y in Japan, 60 microg/d. The contributions of PK, MK-4 and MK-7 to total vitamin K intake were 67.7, 7.3 and 24.9%, respectively. PK from vegetables and algae and MK-7 from pulses (including fermented soybean foods) were the major contributors to the total vitamin K intake of young women living in eastern Japan.</description><subject>Adolescent</subject><subject>Adult</subject><subject>ALIMENTOS</subject><subject>Biological and medical sciences</subject><subject>Brassica</subject><subject>CHEMICAL COMPOSITION</subject><subject>Chromatography, High Pressure Liquid</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>CONTENIDO VITAMINICO</subject><subject>content of foods</subject><subject>Dairy Products</subject><subject>dietary intake</subject><subject>Edible Grain - chemistry</subject><subject>Eukaryota - chemistry</subject><subject>Fabaceae - chemistry</subject><subject>Feeding. Feeding behavior</subject><subject>Female</subject><subject>Food Analysis</subject><subject>FOOD INTAKE</subject><subject>FOODS</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GENERO HUMANO</subject><subject>GENRE HUMAIN</subject><subject>HPLC</subject><subject>Humans</subject><subject>INGESTION DE ALIMENTOS</subject><subject>JAPAN</subject><subject>JAPON</subject><subject>JEUNESSE</subject><subject>JUVENTUD</subject><subject>MANKIND</subject><subject>Meat</subject><subject>menaquinone</subject><subject>Nutrition Assessment</subject><subject>phylloquinone</subject><subject>PRISE ALIMENTAIRE (HOMME)</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>Spices</subject><subject>Spinacia oleracea</subject><subject>Tea - chemistry</subject><subject>TENEUR EN VITAMINES</subject><subject>VARIEDADES</subject><subject>VARIETE</subject><subject>VARIETIES</subject><subject>Vegetables - chemistry</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>VITAMIN CONTENT</subject><subject>VITAMIN K</subject><subject>Vitamin K 1 - analysis</subject><subject>Vitamin K 2 - administration & dosage</subject><subject>Vitamin K 2 - analogs & derivatives</subject><subject>Vitamin K 2 - analysis</subject><subject>VITAMINA K</subject><subject>VITAMINE K</subject><subject>YOUTH</subject><issn>0301-4800</issn><issn>1881-7742</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkb2P1DAQxS0E4paFihrkBhqUxY6d2OlAJ76Ok44CaK1ZZ7xkSew923vo_nu8yiqUNDPF_PTezBtCnnO2EVypt3uf7jaN2MhWPiArrjWvlJL1Q7JigvFKasYuyJOU9ozJTkv9mFxwXbO6EfWK3PwcMkyDp1-pDT6jzzQ46kLoEwXf037ADPGe3i3Y4DP8xtLoFRzAY0J6H45-R_-ECf1T8sjBmPDZua_Jj48fvl9-rq5vPn25fH9d2Va0uXLYK6wROQchmdw61ynsW94KrkGg3NYWFQKXHaBWqumaToHrRNcrja7txZq8nnUPMdweMWUzDcniOJaNwjEZxVjLmWj-C9a8ZMiaroBvZtDGkFJEZw5xmMrthjNzCtqcgjaNMCXoQr88yx63E_b_2HOyBXh1BiBZGF0Eb4e0cHV5hjhtuCbvZm6fMuxwASDmwY64mLZzKd7LyP6CaNAXiRezhINgYBeLzdW3YlAeX6oQfwGS5KY7</recordid><startdate>20071201</startdate><enddate>20071201</enddate><creator>Kamao, M.(Kobe Pharmaceutical Univ. 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Feeding behavior</topic><topic>Female</topic><topic>Food Analysis</topic><topic>FOOD INTAKE</topic><topic>FOODS</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GENERO HUMANO</topic><topic>GENRE HUMAIN</topic><topic>HPLC</topic><topic>Humans</topic><topic>INGESTION DE ALIMENTOS</topic><topic>JAPAN</topic><topic>JAPON</topic><topic>JEUNESSE</topic><topic>JUVENTUD</topic><topic>MANKIND</topic><topic>Meat</topic><topic>menaquinone</topic><topic>Nutrition Assessment</topic><topic>phylloquinone</topic><topic>PRISE ALIMENTAIRE (HOMME)</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>Spices</topic><topic>Spinacia oleracea</topic><topic>Tea - chemistry</topic><topic>TENEUR EN VITAMINES</topic><topic>VARIEDADES</topic><topic>VARIETE</topic><topic>VARIETIES</topic><topic>Vegetables - chemistry</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>VITAMIN CONTENT</topic><topic>VITAMIN K</topic><topic>Vitamin K 1 - analysis</topic><topic>Vitamin K 2 - administration & dosage</topic><topic>Vitamin K 2 - analogs & derivatives</topic><topic>Vitamin K 2 - analysis</topic><topic>VITAMINA K</topic><topic>VITAMINE K</topic><topic>YOUTH</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kamao, M.(Kobe Pharmaceutical Univ. 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(Japan))</au><au>Suhara, Y</au><au>Tsugawa, N</au><au>Uwano, M</au><au>Yamaguchi, N</au><au>Uenishi, K</au><au>Ishida, H</au><au>Sasaki, S</au><au>Okano, T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Vitamin K content of foods and dietary vitamin K intake in Japanese young women</atitle><jtitle>Journal of Nutritional Science and Vitaminology</jtitle><addtitle>J Nutr Sci Vitaminol</addtitle><date>2007-12-01</date><risdate>2007</risdate><volume>53</volume><issue>6</issue><spage>464</spage><epage>470</epage><pages>464-470</pages><issn>0301-4800</issn><eissn>1881-7742</eissn><abstract>Several reports indicate an important role for vitamin K in bone health as well as blood coagulation. However, the current Adequate Intakes (AI) might not be sufficient for the maintenance of bone health. To obtain a closer estimate of dietary intake of phylloquinone (PK) and menaquinones (MKs), PK, MK-4 and MK-7 contents in food samples (58 food items) were determined by an improved high-performance liquid chromatography method. Next, we assessed dietary vitamin K intake in young women living in eastern Japan using vitamin K contents measured here and the Standard Tables of Food Composition in Japan. PK was widely distributed in green vegetables and algae, and high amounts were found in spinach and broccoli (raw, 498 and 307 microg/100 g wet weight, respectively). Although MK-4 was widely distributed in animal products, overall MK-4 content was lower than PK. MK-7 was observed characteristically in fermented soybean products such as natto (939 microg/100 g). The mean total vitamin K intake of all subjects (using data from this study and Japanese food composition tables) was about 230 microg/d and 94% of participants met the AI of vitamin K for women aged 18-29 y in Japan, 60 microg/d. The contributions of PK, MK-4 and MK-7 to total vitamin K intake were 67.7, 7.3 and 24.9%, respectively. PK from vegetables and algae and MK-7 from pulses (including fermented soybean foods) were the major contributors to the total vitamin K intake of young women living in eastern Japan.</abstract><cop>Tokyo</cop><pub>Center for Academic Publications Japan</pub><pmid>18202532</pmid><doi>10.3177/jnsv.53.464</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| source | J-STAGE Free; MEDLINE; EZB-FREE-00999 freely available EZB journals |
| subjects | Adolescent Adult ALIMENTOS Biological and medical sciences Brassica CHEMICAL COMPOSITION Chromatography, High Pressure Liquid COMPOSICION QUIMICA COMPOSITION CHIMIQUE CONTENIDO VITAMINICO content of foods Dairy Products dietary intake Edible Grain - chemistry Eukaryota - chemistry Fabaceae - chemistry Feeding. Feeding behavior Female Food Analysis FOOD INTAKE FOODS Fundamental and applied biological sciences. Psychology GENERO HUMANO GENRE HUMAIN HPLC Humans INGESTION DE ALIMENTOS JAPAN JAPON JEUNESSE JUVENTUD MANKIND Meat menaquinone Nutrition Assessment phylloquinone PRISE ALIMENTAIRE (HOMME) PRODUIT ALIMENTAIRE Spices Spinacia oleracea Tea - chemistry TENEUR EN VITAMINES VARIEDADES VARIETE VARIETIES Vegetables - chemistry Vertebrates: anatomy and physiology, studies on body, several organs or systems VITAMIN CONTENT VITAMIN K Vitamin K 1 - analysis Vitamin K 2 - administration & dosage Vitamin K 2 - analogs & derivatives Vitamin K 2 - analysis VITAMINA K VITAMINE K YOUTH |
| title | Vitamin K content of foods and dietary vitamin K intake in Japanese young women |
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