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Session: Meeting Nutrient Needs in a Changing Environment (Oral 3)

(OR03-05-24) Menaquinone and Phylloquinone Contents of Dairy and Plant-Based Milk

Saturday, June 29, 2024
3:48 PM – 4:00 PM CT
Location:  W183
Objectives: Vitamin K is an essential nutrient that is consumed below recommended amounts (90 and 120 μg/day for women and men, respectively) by older adults. Phylloquinone (PK), the plant-based form of vitamin K, is thought to be the main form of vitamin K in the U.S. food supply. Menaquinones (MKs), of which there are 10 known forms, are primarily produced by bacteria, including bacteria used in food production. However, the MK content of the U.S. food supply has not been well characterized. Here we report the MK and PK contents of some commonly consumed plant-based and animal-based milk.

Methods: Samples (5-8 each) of dairy products and plant-based milk alternatives reported in USDA FoodData Central were analyzed for MK and PK in duplicate by LC-MS and HPLC. Sample duplicates were averaged and used to establish a range of MK and PK concentrations for each product. The lower limit of detection (LOD) for each vitamin K form ranged from 0.1 to 0.8 μg/100g.

Results: Among the plant-based milks analyzed (almond, oat, and soy), MK concentrations were all below LOD; PK was only detected in soy milk (2.3-3.5 μg/100g). Total MK concentrations were highest in heavy cream (12.6-86.2 μg/100g) and whole milk (8.3-17 μg/100g). MK9 was the predominant MK form in heavy cream (4.6-64.5 μg/100g), whole milk (6.9-9.9 μg/100g), 2% milk (3.9-5.9 μg/100g), and 1% milk (0.8-1.9 μg/100g). MK4 was detected in heavy cream (4.5-10.7 μg/100g), whole milk (0.7-1.3 μg/100g), and 2% milk (LOD-0.9 μg/100g). MK11 was only detected in heavy cream (3.2-7.1 μg/100g), and MK5-8 and MK12-13 were generally not detected. At least one form of MK was detected in the other dairy products tested (buttermilk, sour cream, yogurts, cheeses), ranging from 1.55 to 157 μg/100g.

Conclusions: Plant-based milk alternatives contained very little vitamin K. MK9 was the predominate form of vitamin K in the cow milk products analyzed, although the ranges suggest the concentrations are quite variable. These data provide evidence of differences in vitamin K levels between plant-based and bovine milk-based products that may impact meeting dietary recommendations for single nutrients.

Funding Sources: USDA Cooperative Agreement 58-1950-7-707