Phylloquinone (vitamin K₁) and dihydrophylloquinone content of fats and oils

Abstract

Assessment of vitamin K (VK) dietary intakes has been limited by the incompleteness of VK food composition data for the U.S. food supply, particularly for VK-rich oils. The phylloquinone (VK-1) and 2′,3′-dihydrophylloquinone (dK) concentrations of margarines and spreads (n = 43), butter (n = 4), shortening (n = 4), vegetable oils (n = 6), and salad dressings (n = 24) were determined by RP-HPLC with fluorescence detection. Each sample represented a composite of units or packages obtained from 12 or 24 outlets, which were geographically representative of the U.S. food supply. Butter, which is derived from animal fat sources, had less VK-1 compared to vegetable oil sources. The VK-1 and dK of the margarines and spreads increased with fat content and the degree of hydrogenation, respectively. In some margarines or spreads and in all shortenings, the dK concentrations were higher than the corresponding VK-1 concentrations. As the fat content of salad dressings increased, the VK-1 concentrations also increased. Fat-free foods had <1 µg/100 g of either form of the vitamin. No dK was detected in the salad dressings or oils tested. Some margarines, spreads, and salad dressings may be significant sources of vitamin K in the U.S. food supply.

Dihydrophylloquinone intake is associated with low bone mineral density in men and women

“…The FFQ consisted of a list of 126 food items with specified standard serving sizes and a selection of 9 frequency of consumption categories, which ranged from never or 1 serving/mo to 6 servings/d, as described elsewhere (8,9). We excluded from the analyses those subjects who reported an energy intake 600 kcal/d Daily dietary dihydrophylloquinone intake was calculated by multiplying the dihydrophylloquinone content per serving of each food (6,10,11) by the reported frequency of consumption from the FFQ and summing over all foods. The dihydrophylloquinone content of foods was based on laboratory analyses of geographically represented foods collected as part of the US Department of Agriculture National Food and Nutrient Analyses Plan, as described elsewhere (10).…”

“…We excluded from the analyses those subjects who reported an energy intake 600 kcal/d Daily dietary dihydrophylloquinone intake was calculated by multiplying the dihydrophylloquinone content per serving of each food (6,10,11) by the reported frequency of consumption from the FFQ and summing over all foods. The dihydrophylloquinone content of foods was based on laboratory analyses of geographically represented foods collected as part of the US Department of Agriculture National Food and Nutrient Analyses Plan, as described elsewhere (10). We previously reported that a higher dihydrophylloquinone intake was associated with higher plasma dihydrophylloquinone concentrations and with higher trans fatty acid intakes in the Framingham Offspring Study (12).…”

Vitamin K content of fast foods and snack foods in the US diet

“…The food samples used in this study were obtained from the USDA Nutrient Data Laboratories (NDL) as part of the NFNAP, which has been described in detail elsewhere (Pehrsson et al, 2000;Peterson et al, 2002). This food-sampling plan provides aliquots of composited, homogenized samples that are representative of Key Foods consumed in the United States.…”

“…The predominant dietary form of vitamin K, phylloquinone (K1), is present in green leafy vegetables (Booth et al, 1995) and certain plant oils, including soybean, canola and cottonseed (Peterson et al, 2002;Ferland and Sadowski, 1992). During the hydrogenation of these plant oils, K1 is converted to another form of vitamin K, dihydrophylloquinone (dK) (Davidson et al, 1996).…”

Quantitation of Vitamin K in Foods

“…Silica cartridges are highly effi cient for the separation of the interfering lipid components in foods. After applying the crude extract to the cartridge, vitamin K is eluted with a polar solvent [11,17,45,48] .…”