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Vitamin K Content of Hispanic Foods

To provide a food composition database for nutrition studies of Hispanics—the largest and fastest growing minority group in the United States—NDL initiated an increase in the number of Hispanic foods in the USDA National Nutrient Database for Standard Reference. In the first collections, samples of 21 foods were obtained from four Hispanic Community Health Study (HCHS) locations (Bronx, Miami, San Diego, and Chicago) plus the study diet center (Minneapolis). In 2009, a sampling plan with 12 locations, based on the Hispanic population of the U.S., was developed. Foods were identified from focus groups conducted with first generation immigrants from Cuba, Mexico, the Dominican Republic, and Puerto Rico, plus suggestions from the HCHS Diet Committee. Selected foods (19) are purchased from restaurants and markets in the 12 locations; composited at Virginia Tech and sent to the Vitamin K Laboratory at the USDA Human Nutrition Research Center on Aging for analysis. Phylloquinone content of the food samples was determined by reversed‐phase high‐performance liquid chromatography (HPLC). Phylloquinone values for plantain chips (27 mcg/100g) were higher than potato chips (22 mcg/100 g). Other foods, like empanadas, showed variation (2–13 mcg/100 g). These data will facilitate assessing the vitamin K status of Latinos in large national studies such as the HCHS and NHANES. Funding: USDA and NIH, Agreement No. Y1CN5010.