Phylloquinone and dihydrophylloquinone contents of mixed dishes, processed meats, soups and cheeses

Assessment of dietary intakes of phylloquinone (VK-1) and dihydrophylloquinone (dK) has been limited by an overall deficit of food composition data, especially for mixed dishes and processed foods. Ninety-eight geographically representative food samples, obtained as part of the National Food and Nutrient Analysis Program (NFNAP), were analyzed for VK-1 and dK using reversed phase HPLC with fluorescent detection. The VK-1 concentrations of the mixed dishes, processed meats, soups, and cheeses ranged from zero (non-detectable, ND) to 11.1 μg/100 g; the dK concentrations ranged from zero (ND) to 22.4 μg/100 g. No dK was detected in the cheese samples. Minimal variation in VK-1 content was observed between the cooked and uncooked samples. Mixed dishes, processed meats, soups, and cheeses contain relatively small amounts of phylloquinone and dK when compared with vegetables and certain plant oils. However, since these foods may frequently be consumed in large amounts, they may be important dietary contributors of vitamin K.