Duggan Paula, Cashman Kevin D, Flynn Albert, Bolton-Smith Caroline, Kiely Máiréad
Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland.
Br J Nutr. 2004 Jul;92(1):151-8. doi: 10.1079/BJN20041157.
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) microg. Intakes were significantly higher (P<0.001) in men than in women at levels of 84 and 75 microg/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 microg/kg body weight and only 17 % of men and 27 % of women met the US adequate intakes of 120 and 90 microg/d, respectively. The present study shows that habitual phylloquinone intakes in Irish adults are low, which may have implications for bone health.
足以维持正常血液凝固的膳食维生素K1（叶绿醌）水平对骨骼而言可能并非最佳，而习惯性低膳食维生素K摄入量可能会对骨骼健康产生不利影响。本研究的目的是在具有全国代表性的爱尔兰成年人样本中，测量叶绿醌的摄入量及其充足程度，以及食物对叶绿醌摄入量的贡献。使用了北爱尔兰/南爱尔兰食物消费调查数据库，该数据库包含在随机抽取的18 - 64岁爱尔兰成年人样本（n = 1379；662名男性和717名女性）中通过7天食物日记收集的数据。使用最近汇编的叶绿醌食物成分数据估算叶绿醌摄入量。食物来源的叶绿醌平均每日摄入量为79（标准差44）微克。男性摄入量显著高于女性（P<0.001），分别为84和75微克/天。叶绿醌摄入的主要贡献者是蔬菜（48%），尤其是绿色蔬菜（26%）。土豆（包括薯片和炸土豆）、乳制品和涂抹脂肪各占10%，肉类占8%。在男性中，社会阶层和吸烟状况影响叶绿醌摄入量。在该人群中，52%的人叶绿醌摄入量低于1微克/千克体重，只有17%的男性和27%的女性分别达到美国120和90微克/天的适宜摄入量。本研究表明，爱尔兰成年人习惯性叶绿醌摄入量较低，这可能对骨骼健康有影响。
