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Compilation of a provisional UK database for the phylloquinone (vitamin K1) content of foods†

Published online by Cambridge University Press:  09 March 2007

Caroline Bolton-Smith ,
Rosemary J. G. Price ,
Steven T. Fenton ,
Dominic J. Harrington  and
Martin J. Shearer
Caroline Bolton-Smith*
Affiliation:
Nutrition Research Group, Cardiovascular Epidemiology Unit, University of Dundee, Ninewells Hospital and Medical School, Dundee DD1 9SY, UK
Rosemary J. G. Price
Affiliation:
Nutrition Research Group, Cardiovascular Epidemiology Unit, University of Dundee, Ninewells Hospital and Medical School, Dundee DD1 9SY, UK
Steven T. Fenton
Affiliation:
Nutrition Research Group, Cardiovascular Epidemiology Unit, University of Dundee, Ninewells Hospital and Medical School, Dundee DD1 9SY, UK
Dominic J. Harrington
Affiliation:
Vitamin K Research Unit of the Haemophilia Centre, The Rayne Institute, 4th Floor, Lambeth Wing, St Thomas' Hospital, London SE1 7EH, UK
Martin J. Shearer
Affiliation:
Vitamin K Research Unit of the Haemophilia Centre, The Rayne Institute, 4th Floor, Lambeth Wing, St Thomas' Hospital, London SE1 7EH, UK
*
*Corresponding author: Dr Caroline Bolton-Smith, fax +44 (0)1382 641095, email c.boltonsmith@dundee.ac.uk
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Abstract

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This paper reports the compilation of a food composition database for phylloquinone (vitamin K1) derived from the direct analysis of foods, recipe calculation and the assignment of values based on food similarities. All the basic and other food items used in these calculations had been analysed by HPLC and about 170 of the items had been obtained and assayed in the UK. Recipe calculations took account of the cooking method and changes in water and fat content. Currently, approximately 1501 food items with Royal Society of Chemistry/Ministry of Agriculture, Fisheries and Food food codes have been allocated a vitamin K1 value, and a further 282 new recipe codes are included in the database. Representative values from each food group are reported together with an indication of the potential variation. Detailed examples of some recipe calculations are included, and also the impact of changing the type of fat in recipes. Vitamin K1 is associated with, and most abundant in, photosynthetic tissues of plants. Accordingly, the highest concentrations (3000–6000 μg/kg) are found in dark-green leafy vegetables and herbs, such as kale, parsley, spinach and green cabbage. Intermediate concentrations (1000–2000 μg/kg) are found in plants with paler leaves such as white cabbage and lettuce or in green, non-leafy vegetables such as broccoli and brussel sprouts. Fats and oils contain variable amounts of vitamin K1 with the highest concentrations (300–1300 μg/kg) in soyabean, rapeseed and olive oils and the margarines based on them. Other foods such as dairy products, meat dishes and cereal-based foods (bread, biscuits, cakes, desserts etc.), although not in themselves particularly rich in vitamin K1 (< 200 μg/kg), may contribute significantly to intakes when consumption of green vegetables is poor. Within the scope of this present study, it has not been possible to address issues such as inter-sample variability, losses during storage or the bioavailability from different foods and further work on these aspects is needed.

Keywords

Vitamin KFood compositionNutrient databasePhylloquinone
Type
Research Article
Information
British Journal of Nutrition , Volume 83 , Issue 4 , April 2000 , pp. 389 - 399
Copyright
Copyright © The Nutrition Society 2000

Footnotes

†

The full database with the Royal Society of Chemistry/Ministry of Agriculture, Fisheries and Food food codes is available as hard copy or on floppy disc. Please send a 9 cm disc to Dr Bolton-Smith.

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