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Vitamin K Contents of Meat, Dairy, and Fast Food in the U.S. Diet

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Jean Mayer U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, 711 Washington Street, Boston, Massachusetts 02111, and Nutrient Data Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 10300 Baltimore Avenue, B-005, Room 107, BARC-West, Beltsville, Maryland 20705
Cite this: J. Agric. Food Chem. 2006, 54, 2, 463–467
Publication Date (Web):December 27, 2005
Copyright © 2006 American Chemical Society

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    The purpose of this study was to determine the contents of three forms of vitamin K [phylloquinone, dihydrophylloquinone, and menaquinone-4 (MK-4)] in representative samples (including different samples within the same food category) of meat (n = 128), dairy and eggs (n = 24), and fast foods (n = 169) common to the U.S. diet. The findings of our analysis indicate that no single food item in these categories is a rich dietary source of any one form of vitamin K. However, these foods are often consumed in large quantities; hence, they may be of importance in overall contribution to total vitamin K intake. The presence of MK-4 in meat, eggs, and dairy foods could be important as physiologic functions unique to MK-4 are identified.

    Keywords: Vitamin K; phylloquinone; menaquinone-4; meat; dairy; fast food; food composition

     Jean Mayer U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University.

     U.S. Department of Agriculture.


     To whom correspondence should be addressed. Tel:  617-556-3231. Fax:  617-556-3149. E-mail:  [email protected].

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