Menaquinone Content of Cheese
| Autor: | Cees Vermeer, Cynthia van 't Hoofd, Marjo H. J. Knapen, Joyce Raes, Sofia Xanthoulea |
|---|---|
| Přispěvatelé: | RS: CARIM - R1.02 - Vascular aspects thrombosis and haemostasis, Ondersteunend personeel CD, Obstetrie & Gynaecologie |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Fat content lcsh:TX341-641 030204 cardiovascular system & hematology Vitamin k MATRIX GLA-PROTEIN Recommended Dietary Allowances Article vitamin K cheese 03 medical and health sciences 0302 clinical medicine Lipids/analysis cardiovascular disease Western diet Humans CORONARY-HEART-DISEASE Food science 030109 nutrition & dietetics Nutrition and Dietetics Geographic area Chemistry menaquinone FOOD COMPOSITION Vitamin K2 ELECTROCHEMICAL DETECTION Food composition data Ripening Vitamin K 2 MASS-SPECTROMETRY VITAMIN-K STATUS Lipids PERFORMANCE LIQUID-CHROMATOGRAPHY Coronary heart disease Vitamin K 2/analysis Europe diet CARDIOVASCULAR-DISEASE FATTY-ACIDS ARTERIAL STIFFNESS lcsh:Nutrition. Foods and food supply Nutritive Value Cheese/analysis Food Science |
| Zdroj: | Nutrients, Vol 10, Iss 4, p 446 (2018) Nutrients Nutrients, 10(4):446. Multidisciplinary Digital Publishing Institute (MDPI) Nutrients; Volume 10; Issue 4; Pages: 446 |
| ISSN: | 2072-6643 |
| Popis: | Vitamin K₂ (menaquinone) concentrations were measured in a wide range of cheeses and the effects of fat content, ripening and origin of the cheeses were investigated. Moreover, the menaquinone content of cheese was compared with that of other foods known to contain vitamin K₂. It was found that cheese and curd are the most important sources of long-chain menaquinones in the Western diet and, in general, hard cheeses are richer in menaquinones than soft cheeses. However, the actual menaquinone content varies substantially and is dependent on the type of cheese, the time of ripening, the fat content and the geographic area where the cheeses are produced. Given the fact that poor vitamin K status has been mentioned as a risk factor for cardiovascular disease and mortality, while there is no clear evidence for adverse cardiovascular effects of dairy fats, cheese should be considered as a recommendable component in a heart-healthy diet. |
| Databáze: | OpenAIRE |
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