Harshman Stephanie G, Finnan Emily G, Barger Kathryn J, Bailey Regan L, Haytowitz David B, Gilhooly Cheryl H, Booth Sarah L
Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA.
College of Health and Human Sciences, Purdue University, West Lafayette, IN; and.
J Nutr. 2017 Jul;147(7):1308-1313. doi: 10.3945/jn.117.248179. Epub 2017 May 31.
Phylloquinone is the most abundant form of vitamin K in US diets. Green vegetables are considered the predominant dietary source of phylloquinone. As our food supply diversifies and expands, the food groups that contribute to phylloquinone intake are also changing, which may change absolute intakes. Thus, it is important to identify the contributors to dietary vitamin K estimates to guide recommendations on intakes and food sources. The purpose of this study was to estimate ) the amount of phylloquinone consumed in the diet of US adults, ) to estimate the contribution of different food groups to phylloquinone intake in individuals with a high or low vegetable intake (≥2 or <2 cups vegetables/d), and ) to characterize the contribution of different mixed dishes to phylloquinone intake. Usual phylloquinone intake was determined from NHANES 2011-2012 (≥20 y old; 2092 men and 2214 women) and the National Cancer Institute Method by utilizing a complex, stratified, multistage probability-cluster sampling design. On average, 43.0% of men and 62.5% of women met the adequate intake (120 and 90 μg/d, respectively) for phylloquinone, with the lowest self-reported intakes noted among men, especially in the older age groups (51-70 and ≥71 y). Vegetables were the highest contributor to phylloquinone intake, contributing 60.0% in the high-vegetable-intake group and 36.1% in the low-vegetable-intake group. Mixed dishes were the second-highest contributor to phylloquinone intake, contributing 16.0% in the high-vegetable-intake group and 28.0% in the low-vegetable-intake group. Self-reported phylloquinone intakes from updated food composition data applied to NHANES 2011-2012 reveal that fewer men than women are meeting the current adequate intake. Application of current food composition data confirms that vegetables continue to be the primary dietary source of phylloquinone in the US diet. However, mixed dishes and convenience foods have emerged as previously unrecognized but important contributors to phylloquinone intake in the United States, which challenges the assumption that phylloquinone intake is a marker of a healthy diet. These findings emphasize the need for the expansion of food composition databases that consider how mixed dishes are compiled and defined.
叶绿醌是美国饮食中维生素K最丰富的形式。绿色蔬菜被认为是叶绿醌的主要膳食来源。随着我们的食物供应多样化和扩大，对叶绿醌摄入量有贡献的食物种类也在发生变化，这可能会改变绝对摄入量。因此，确定膳食维生素K估计值的贡献因素对于指导摄入量和食物来源的建议很重要。本研究的目的是：（1）估计美国成年人饮食中叶绿醌的摄入量；（2）估计蔬菜摄入量高或低（≥2杯或<2杯蔬菜/天）的个体中不同食物种类对叶绿醌摄入量的贡献；（3）描述不同混合菜肴对叶绿醌摄入量的贡献。通过使用复杂的、分层的、多阶段概率整群抽样设计，根据2011 - 2012年美国国家健康与营养检查调查（NHANES）（年龄≥20岁；2092名男性和2214名女性）以及美国国立癌症研究所的方法确定通常的叶绿醌摄入量。平均而言，43.0%的男性和62.5%的女性达到了叶绿醌的适宜摄入量（分别为120和90μg/天），男性自我报告的摄入量最低，尤其是在老年组（51 - 70岁和≥71岁）。蔬菜是叶绿醌摄入量的最大贡献者，在高蔬菜摄入量组中占60.0%，在低蔬菜摄入量组中占36.1%。混合菜肴是叶绿醌摄入量的第二大贡献者，在高蔬菜摄入量组中占16.0%，在低蔬菜摄入量组中占28.0%。将更新后的食物成分数据应用于2011 - 2012年美国国家健康与营养检查调查（NHANES）后自我报告的叶绿醌摄入量显示，达到当前适宜摄入量的男性比女性少。应用当前的食物成分数据证实，蔬菜仍然是美国饮食中叶绿醌的主要膳食来源。然而，混合菜肴和方便食品已成为美国以前未被认识但对叶绿醌摄入量很重要的贡献者，这对叶绿醌摄入量是健康饮食标志的假设提出了挑战。这些发现强调了扩大食物成分数据库的必要性，该数据库应考虑混合菜肴是如何编制和定义的。
