Vitamin K content of cheese, yoghurt and meat products in Australia
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arXiv
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| Auteurs principaux: | , , , , , , |
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| Format: | Preprint |
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2022
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| _version_ | 1866913545684254720 |
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| author | Dunlop, Eleanor Jakobsen, Jette Jensen, Marie Bagge Arcot, Jayashree Qiao, Liang Cunningham, Judy Black, Lucinda J |
| author_facet | Dunlop, Eleanor Jakobsen, Jette Jensen, Marie Bagge Arcot, Jayashree Qiao, Liang Cunningham, Judy Black, Lucinda J |
| contents | 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 concentrations of PK, MK-4 and MK-9 were found in lamb liver, chicken leg meat and Cheddar cheese, respectively. Cheddar cheese and cream cheese contained MK-5. MK-8 was found in Cheddar cheese only. 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. |
| format | Preprint |
| id |
arxiv_https___arxiv_org_abs_2203_11402 |
| institution | arXiv |
| publishDate | 2022 |
| record_format | arxiv |
| spellingShingle | Vitamin K content of cheese, yoghurt and meat products in Australia Dunlop, Eleanor Jakobsen, Jette Jensen, Marie Bagge Arcot, Jayashree Qiao, Liang Cunningham, Judy Black, Lucinda J Other Quantitative Biology 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 concentrations of PK, MK-4 and MK-9 were found in lamb liver, chicken leg meat and Cheddar cheese, respectively. Cheddar cheese and cream cheese contained MK-5. MK-8 was found in Cheddar cheese only. 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. |
| title | Vitamin K content of cheese, yoghurt and meat products in Australia |
| topic | Other Quantitative Biology |
| url | https://arxiv.org/abs/2203.11402 |