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arXiv · 2203.11402

Vitamin K content of cheese, yoghurt and meat products in Australia

Eleanor Dunlop·Jette Jakobsen·Marie Bagge Jensen·Jayashree Arcot·Liang Qiao·Judy Cunningham·Lucinda J Black
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Abstract

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.

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Eleanor Dunlop, Jette Jakobsen, Marie Bagge Jensen, Jayashree Arcot, Liang Qiao, Judy Cunningham, Lucinda J Black. 2022-03-22. Vitamin K content of cheese, yoghurt and meat products in Australia. https://doi.org/10.1016/j.foodchem.2022.133772

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