Ortega Anta Rosa M, González-Rodríguez Liliana G, Navia Lombán Beatriz, López-Sobaler Ana María
Departamento de Nutrición. Facultad de Farmacia. Universidad Complutense de Madrid..
Nutr Hosp. 2014 Jan 1;29(1):187-95. doi: 10.3305/nh.2014.29.1.7019.
Vitamin K is an essential element in the coagulation, which is also involved in gamma-carboxylation reactions of proteins as osteocalcin, which may exert a protective effect against age-dependent bone loss. But there is also evidence that both osteocalcin as vitamin K can have a benefit on the metabolism of glucose, insulin sensitivity and type 2 diabetes mellitus. Therefore, the aim of the present study is to analyse the adequacy of vitamin K intake and food sources in a representative sample of Spanish adults.
A sample of 1068 adults (521 men and 547 women) with ages ranging from 17 to 60 years, was selected in ten Spanish provinces to constitute a representative sample of the population nationwide. The dietary study was carried out by using a "Food record questionnaire" for 3 consecutive days, including a Sunday. Personal, anthropometric and health data were also collected.
The intake of vitamin K (170.2 ± 14.5 μg/day) was lower than the established adequate intake for vitamin in the 30.2% of the studied participants. Vitamin intake increases with age (r = 0.201, p < 0.05), in fact, those participants who meet the adequate intake are older (34.5 ± 12.8 years) than those who do not meet the adequate intake (with a mean age 29.1 ± 11.9 years) (p < 0.001). Vitamin K intake also increases with weight (r = 0.106, p < 0.05) and height (r = 0.282, p < 0.05), however the participants with overweight/obesity have a significantly lower intake (168.2 ± 13.5 g/day) than those individuals with normal weight (171.1 ± 14.9 μg/day) (p < 0.01). The major food source of vitamin K are vegetables (45.35% of the intake comes from this food group), followed by fats and oils (13.28%), pulses (11.69%), meat (10.62%), cereals (5.33%) and fruits (4.60%). Meeting adequate intake for vitamin K is favoured by the increase in the consumption of vegetables (OR 0.329; CI95%: 0.279, 0.387), dairy (OR 0.815; CI95%: 0.690, 0.963), pulses (OR 0.091; CI95%: 0.054, 0.154) and fruits (OR 0.774; CI95%: 0.677, 0.885) (p < 0.001). A positive correlation was found between vegetable consumption and the intake of vitamin K (r = 0.432, p < 0.001). Adults with an inadequate intake of vitamin K have a lower consumption of vegetables (2.04 ± 1.16 servings/day) than adults with adequate intake (3.78 ± 1.65 servings/day) (p < 0.001).
The intake of vitamin K was lower than adequate intake in a significant percentage of the Spanish population (30.2%), which highlights the need to increase the consumption of vegetables, the major source of the vitamin (which are consumed in insufficient amount, by the 49.6% of the studied population), and to improve the diet as a whole, monitoring the intake of vitamin K, in order to obtain a nutritional and health benefit.
维生素K是凝血过程中的必需元素，它还参与蛋白质（如骨钙素）的γ-羧化反应，这可能对年龄相关的骨质流失起到保护作用。但也有证据表明，骨钙素和维生素K对葡萄糖代谢、胰岛素敏感性及2型糖尿病均有益处。因此，本研究旨在分析西班牙成年人代表性样本中维生素K的摄入量及其食物来源是否充足。
在西班牙十个省份选取了1068名年龄在17至60岁之间的成年人（521名男性和547名女性）作为全国人口的代表性样本。采用“食物记录问卷”连续3天（包括一个周日）进行饮食研究。同时收集个人、人体测量和健康数据。
在所研究的参与者中，30.2%的人维生素K摄入量（170.2±14.5μg/天）低于既定的充足摄入量。维生素摄入量随年龄增加而增加（r = 0.201，p < 0.05），实际上，达到充足摄入量的参与者年龄（34.5±12.8岁）大于未达到充足摄入量的参与者（平均年龄29.1±11.9岁）（p < 0.001）。维生素K摄入量也随体重（r = 0.106，p < 0.05）和身高（r = 0.282，p < 0.05）增加，但超重/肥胖参与者的摄入量（168.2±13.5μg/天）显著低于正常体重个体（171.1±14.9μg/天）（p < 0.01）。维生素K的主要食物来源是蔬菜（摄入量的45.35%来自该食物组），其次是油脂（13.28%）、豆类（11.69%）、肉类（10.62%）、谷物（5.33%）和水果（4.60%）。蔬菜（OR = 0.329；95%CI：0.279，0.387）、乳制品（OR = 0.815；95%CI：0.690，0.963）、豆类（OR = 0.091；95%CI：0.054，0.154）和水果（OR = 0.774；95%CI：0.677，0.885）摄入量的增加有利于达到维生素K的充足摄入量（p < 0.001）。蔬菜消费量与维生素K摄入量之间存在正相关（r = 0.432，p < 0.001）。维生素K摄入量不足的成年人蔬菜消费量（2.04±1.16份/天）低于摄入量充足的成年人（3.78±1.65份/天）（p < 0.001）。
西班牙相当一部分人口（30.2%）的维生素K摄入量低于充足摄入量，这凸显了增加蔬菜消费的必要性，蔬菜是维生素的主要来源（49.6%的研究人群蔬菜消费量不足），同时需要改善整体饮食，监测维生素K的摄入量，以获得营养和健康益处。
