Phylloquinone (Vitamin K1) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study

Booth, Sarah L.; Sadowski, James A.; Pennington, Jean A.T.

doi:10.1021/jf00054a030

Cited by 97 publications

(82 citation statements)

References 10 publications

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“…This FFQ has been validated for phylloquinone intake using diet records (Feskanich et al, 1999) and serum phylloquinone concentrations (McKeown et al, 2002). The phylloquinone contents of food items on the FFQ were obtained from the Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging at Tufts University (Booth et al, 1993(Booth et al, , 1995. The food items on the FFQ that contributed the most to the total phylloquinone intake were iceberg lettuce (20%), spinach (18%), broccoli (15%), cabbage (7%), romaine lettuce (6%), Brussels sprouts (5%) and kale, mustard, and chard greens (4%).…”

Section: Dietary Assessmentmentioning

confidence: 99%

Phylloquinone intake as a marker for coronary heart disease risk but not stroke in women

Erkkilä

Booth

et al. 2004

Eur J Clin Nutr

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Objective: To examine the feasibility of using phylloquinone intake as a marker for coronary heart disease (CHD) and stroke risk in women. Design and setting: Nurses' Health Study, a prospective cohort study during 1984-2000 . Dietary data were collected in 1984, 1986 , 1990, and 1994 using a validated semiquantitative food frequency questionnaire. Subjects: A total of 72 874 female nurses, aged 38-65 y, without previously diagnosed angina, myocardial infarction (MI), stroke, or cancer at baseline. Main outcome measures: Incidence of nonfatal MI, CHD deaths, total CHD events, ischemic, and total strokes. Results: There were 1679 CHD events (1201 nonfatal) and 1009 strokes (567 ischemic). After adjustment for age and lifestyle factors associated with cardiovascular disease risk, the multivariate relative risks (RR) (95% CI) of total CHD from the lowest to the highest quintile category of phylloquinone intake were 1 (reference), 0.80 (0.69-0.94), 0.86 (0.74-1.00), 0.77 (0.66-0.99), and 0.79 (0.68-0.92), P for trend ¼ 0.01. Further adjustment for dietary intakes of saturated fat, polyunsaturated fat, trans fatty acids, eicosapentaenoic, and docosahexaenoic acids, cereal fiber, and folate attenuated the association (RR comparing extreme quintiles 0.84 [0.71-1.00], P for trend ¼ 0.12). Incidence rates of total or ischemic strokes were not associated with phylloquinone intake. Conclusion: The data suggest that high phylloquinone intake may be a marker for low CHD risk. Dietary and lifestyle patterns associated with phylloquinone intakes, rather than intake of the nutrient itself, might account for all or part of the weak association. Sponsorship:

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Section: Dietary Assessmentmentioning

confidence: 99%

Phylloquinone intake as a marker for coronary heart disease risk but not stroke in women

Erkkilä

Booth

et al. 2004

Eur J Clin Nutr

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“…The vitamin K contents of the food items on the FFQ were obtained from the US Department of Agriculture, Human Nutrition Research Center on Aging at Tufts University (33,34). Foods were analyzed for phylloquinone by HPLC (35).…”

Section: Dietary Assessmentmentioning

confidence: 99%

Vitamin K intake and hip fractures in women: a prospective study

Feskanich

Weber²,

Willett³

et al. 1999

The American Journal of Clinical Nutrition

424

233

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Background: Vitamin K mediates the ␥-carboxylation of glutamyl residues on several bone proteins, notably osteocalcin. High serum concentrations of undercarboxylated osteocalcin and low serum concentrations of vitamin K are associated with lower bone mineral density and increased risk of hip fracture. However, data are limited on the effects of dietary vitamin K. Objective: We investigated the hypothesis that high intakes of vitamin K are associated with a lower risk of hip fracture in women. Design: We conducted a prospective analysis within the Nurses' Health Study cohort. Diet was assessed in 72 327 women aged 38-63 y with a food-frequency questionnaire in 1984 (baseline). During the subsequent 10 y of follow-up, 270 hip fractures resulting from low or moderate trauma were reported. Results: Women in quintiles 2-5 of vitamin K intake had a significantly lower age-adjusted relative risk (RR: 0.70; 95% CI: 0.53, 0.93) of hip fracture than women in the lowest quintile (< 109 g/d). Risk did not decrease between quintiles 2 and 5 and risk estimates were not altered when other risk factors for osteoporosis, including calcium and vitamin D intakes, were added to the models. Risk of hip fracture was also inversely associated with lettuce consumption (RR: 0.55; 95% CI: 0.40, 0.78) for one or more servings per day compared with one or fewer servings per week), the food that contributed the most to dietary vitamin K intakes. Conclusions: Low intakes of vitamin K may increase the risk of hip fracture in women. The data support the suggestion for a reassessment of the vitamin K requirements that are based on bone health and blood coagulation.Am J Clin Nutr 1999;69:74-9.

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“…These detailed food-intake records were used to make accurate calculations of daily vitamin K 1 intakes using previously published databases. [29][30][31][32] …”

mentioning

confidence: 99%

Effect of vitamin K intake on the stability of oral anticoagulant treatment: dose-response relationships in healthy subjects

Schurgers

Shearer

Hamulyák

et al. 2004

Blood

122

103

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Oral anticoagulants exert their effect by blocking the utilization of vitamin K, yet little is known about competitive aspects of their interaction with dietary vitamin K. We carried out systematic dose-response studies in healthy volunteers who had been stably anticoagulated and maintained on their individualized doses for 13 weeks. First, we studied the response to weekly incremental doses (50 g-500 g) of vitamin K 1 supplements (K 1 ) taken daily for 7 days. The threshold K 1 dose causing a statistically significant lowering of the INR was 150 g/day. In 25% of the participants the INR change was regarded as clinically relevant at a vitamin K intake of 150 g/day. Circulating undercarboxylated osteocalcin did not decrease until 300 g K 1 /day compared with 100 g K 1 /day for undercarboxylated FII, suggesting differential antidotal effects on bone and hepatic ␥-carboxylation. Next, we tested the response to vitamin K-rich food items. The short-lived response after meals of spinach and broccoli suggested an inefficient bioavailability from these 2 sources. We conclude that shortterm variability in intake of K 1 is less important to fluctuations in the international normalized ratio (INR) than has been commonly assumed and that food supplements providing 100 g/day of vitamin K 1 do not significantly interfere with oral anticoagulant therapy. IntroductionOral anticoagulants (OACs) are antagonists of vitamin K that are widely used for the treatment and prophylaxis of thromboembolic disease. 1 Vitamin K is an essential micronutrient that, as the reduced hydroquinone (vitamin KH 2 ), serves as a cofactor for the transformation of selective glutamic acid (Glu) residues into ␥-carboxyglutamic acid (Gla) during the biosynthesis of vitamin K-dependent proteins, also called Gla proteins. The Gla residues confer metal binding properties and, in the case of the coagulation factors, facilitate a calcium-ion-dependent structural transition essential for the interaction of these proteins with phospholipid membranes. 2 The clinical effectiveness of OACs derives from their ability to block posttranslational ␥-carboxylation of the 4 vitamin K-dependent procoagulants (II, VII, IX, and X). Hence treatment with OACs results in the production of dysfunctional, undercarboxylated species of coagulation factors (also known as PIVKAs). OAC treatment also affects the synthesis and functional activity of a number of other Gla proteins including the anticoagulant protein C 3 and noncoagulation proteins such as osteocalcin in bone 4 and matrix Gla protein (MGP) in cartilage and the vasculature. 5 The cellular target receptor for OAC that best explains their mode of action is the enzyme vitamin K epoxide reductase. [6][7][8] In the absence of OACs, this microsomal, dithiol-dependent enzyme is responsible for the recycling of the vitamin K epoxide metabolite (produced during ␥-glutamyl carboxylation) by successively reducing vitamin K epoxide to vitamin K and then to vitamin KH 2 . In blocking the reutilization of the epoxide metabolite, OACs ...

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Phylloquinone (Vitamin K1) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study

Cited by 97 publications

References 10 publications

Phylloquinone intake as a marker for coronary heart disease risk but not stroke in women

Phylloquinone intake as a marker for coronary heart disease risk but not stroke in women

Vitamin K intake and hip fractures in women: a prospective study

Effect of vitamin K intake on the stability of oral anticoagulant treatment: dose-response relationships in healthy subjects

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