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Phylloquinone (vitamin K1) intakes and food sources in 18–64-year-old Irish adults

Published online by Cambridge University Press:  09 March 2007

Paula Duggan ,
Kevin D. Cashman ,
Albert Flynn ,
Caroline Bolton-Smith  and
Máiréad Kiely
Paula Duggan
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland
Kevin D. Cashman
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland Department of Medicine, University College Cork, Cork, Republic of Ireland
Albert Flynn
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland
Caroline Bolton-Smith
Affiliation:
MRC Human Nutrition Research, Elsie Widdowson Laboratory, Fulbourn Road, Cambridge CB1 9NL, UK
Máiréad Kiely*
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland
*
*Corresponding author: fax +353 21 4270244, Email [email protected]
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Abstract

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Dietary vitamin K1 (phylloquinone) levels that are sufficient to maintain normal blood coagulation may be sub-optimal for bone, and habitual low dietary intakes of vitamin K may have an adverse effect on bone health. The objective of the present study was to measure the intake and adequacy of phylloquinone intake and the contribution of foods to phylloquinone intake in a nationally representative sample of Irish adults. The North/South Ireland Food Consumption Survey database was used, which contains data collected using a 7 d food diary in a randomly selected sample of Irish adults aged 18–64 years (n 1379; 662 men and 717 women). Phylloquinone intakes were estimated using recently compiled food composition data for phylloquinone. The mean daily intake of phylloquinone from food sources was 79 (sd 44) μg. Intakes were significantly higher (P>0·001) in men than in women at levels of 84 and 75quest;μgsol;d. The main contributors to phylloquinone intakes were vegetables (48%), particularly green vegetables (26%). Potatoes (including chipped and fried potatoes), dairy products and fat spreads contributed 10% each and meat contributed 8%. In men, social class and smoking status influenced phylloquinone intakes. Of the population, 52% had phylloquinone intakes below 1 μg/kg body weight and only 17% of men and 27% of women met the US adequate intakes of 120 and 90 μg/d, respectively. The present study shows that habitual phylloquinone intakes in Irish adults are low, which may have implications for bone health.

Keywords

Phylloquinone intakeIrelandFood consumption survey7?d Food recordBone health
Type
Research Article
Information
British Journal of Nutrition , Volume 92 , Issue 1 , July 2004 , pp. 151 - 158
Copyright
Copyright © The Nutrition Society 2004

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