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Vitamin K is vital for normal blood coagulation, and may influence bone,neurological and vascular health. Data on the vitamin K content of Australianfoods are limited, preventing estimation of vitamin K intakes in the Australianpopulation. We measured phylloquinone (PK) and menaquinone (MK) -4 to -10 incheese, yoghurt and meat products (48 composite samples from 288 primarysamples) by liquid chromatography with electrospray ionisation-tandem massspectrometry. At least one K vitamer was found in every sample. The greatestmean concentrations of PK, MK-4 and MK-9 were found in lamb liver, chicken legmeat and Cheddar cheese, respectively. Cheddar cheese and cream cheesecontained MK-5. MK-8 was found in Cheddar cheese only. As the K vitamer profileand concentrations appear to vary considerably by geographical location,Australia needs a vitamin K food composition dataset that is representative offoods consumed in Australia.

Vitamin K content of cheese, yoghurt and meat products in Australia