Using data from 7 d weighed dietary records, dietary intake and sources of phylloquinone (vitamin K1) were examined by socio-demographic and lifestyle factors in 1916 participants aged 16–64 years from the 1986–7 Dietary and Nutritional Survey of British Adults, and 1423 participants aged 19–64 years from the 2000–1 National Diet and Nutrition Survey. Using UK-specific food content data, geometric mean phylloquinone intakes were estimated as 72 (95 % CI 70, 74) and 67 (95 % CI 65, 69) μg/d in 1986–7 and 2000–1 respectively (P < 0·001). In 1986–7, 47 % of participants had phylloquinone intakes below the UK guideline for adequacy ( ≥ 1 μg/kg body weight per d), compared with 59 % in 2000–1 (P < 0·001). In both surveys, daily phylloquinone intake was higher among men than women and increased significantly with age. Participants of manual occupational social class, or who were smokers, had lower phylloquinone intake than their counterparts. Participants living in Scotland and northern England had lower phylloquinone intake than those living elsewhere in mainland Britain, particularly in 1986–7 when the contribution from vegetables was also lower than elsewhere. However, by 2000–1 this regional difference was no longer significant. Overall, vegetables contributed 63 % of phylloquinone intake in 1986–7 and 60 % in 2000–1, with cooked leafy green vegetables (LGV) providing 23 and 19 % respectively. In both surveys, the contribution of vegetables (cooked LGV in particular) was directly associated with age. These data show a decrease in phylloquinone intake from 1986–7 to 2000–1, mainly owing to lower consumption of cooked LGV.

The principal phyto-oestrogens (PO) in food are isoflavones, lignans, coumestans and prenylated flavonoids, with isoflavones and lignans being the most commonly found in UK diets. Until recently obtaining accurate data on the PO content of foods was hampered by lack of suitable analytical methods and validation techniques. Furthermore, although PO data exist for some foods, these foods may not be available in the UK. The aim of the present study was to construct a new, comprehensive isoflavone (total genistein + daidzein) database. Using data, mainly from recent GC–MS analysis, for approximately 300 foods available in the UK, and extensive recipe calculations, a new database was constructed containing approximately 6000 foods allocated an isoflavone value. By analysing 7d weighed food diaries, the database was subsequently used to estimate isoflavone intake in two groups of healthy volunteers, omnivores (n 9) and vegetarians (n 10). Mean isoflavone intake in the vegetarian and omnivorous group was 7·4 (sem 3·05) and 1·2 (sem 0·43) mg/d, respectively. Mean intake for the total group was 4·5 (sem 1·89) mg/d. Main food sources of isoflavones for the vegetarian group were soya milk (plain), meat-substitute foods containing textured vegetable protein and soya protein isolate, soya mince, wholemeal bread and rolls, white bread and rolls, croissants and pitta breads, beans, raisins and soya sauce. Main food sources of isoflavones for the omnivorous group were soya yogurts, wholemeal bread and rolls, white bread and rolls, garlic bread, nan bread and brown bread, sultanas and scones.

Dietary vitamin K1 (phylloquinone) levels that are sufficient to maintain normal blood coagulation may be sub-optimal for bone, and habitual low dietary intakes of vitamin K may have an adverse effect on bone health. The objective of the present study was to measure the intake and adequacy of phylloquinone intake and the contribution of foods to phylloquinone intake in a nationally representative sample of Irish adults. The North/South Ireland Food Consumption Survey database was used, which contains data collected using a 7 d food diary in a randomly selected sample of Irish adults aged 18–64 years (n 1379; 662 men and 717 women). Phylloquinone intakes were estimated using recently compiled food composition data for phylloquinone. The mean daily intake of phylloquinone from food sources was 79 (sd 44) μg. Intakes were significantly higher (P>0·001) in men than in women at levels of 84 and 75quest;μgsol;d. The main contributors to phylloquinone intakes were vegetables (48%), particularly green vegetables (26%). Potatoes (including chipped and fried potatoes), dairy products and fat spreads contributed 10% each and meat contributed 8%. In men, social class and smoking status influenced phylloquinone intakes. Of the population, 52% had phylloquinone intakes below 1 μg/kg body weight and only 17% of men and 27% of women met the US adequate intakes of 120 and 90 μg/d, respectively. The present study shows that habitual phylloquinone intakes in Irish adults are low, which may have implications for bone health.

The UK Food Standards Agency (FSA) convened a group of expert scientists to discuss and review UK FSA- and Department of Health-funded research on diet and bone health. This research focused on the lifestyle factors that are amenable to change and may significantly affect bone health and the risk of osteoporotic fracture. The potential benefits of fruits and vegetables, meat, Ca, vitamins D and K and phyto-oestrogens were presented and discussed. Other lifestyle factors were also discussed, particularly the effect of physical activity and possible gene–nutrient interactions affecting bone health.

This paper reports the compilation of a food composition database for phylloquinone (vitamin K1) derived from the direct analysis of foods, recipe calculation and the assignment of values based on food similarities. All the basic and other food items used in these calculations had been analysed by HPLC and about 170 of the items had been obtained and assayed in the UK. Recipe calculations took account of the cooking method and changes in water and fat content. Currently, approximately 1501 food items with Royal Society of Chemistry/Ministry of Agriculture, Fisheries and Food food codes have been allocated a vitamin K1 value, and a further 282 new recipe codes are included in the database. Representative values from each food group are reported together with an indication of the potential variation. Detailed examples of some recipe calculations are included, and also the impact of changing the type of fat in recipes. Vitamin K1 is associated with, and most abundant in, photosynthetic tissues of plants. Accordingly, the highest concentrations (3000–6000 μg/kg) are found in dark-green leafy vegetables and herbs, such as kale, parsley, spinach and green cabbage. Intermediate concentrations (1000–2000 μg/kg) are found in plants with paler leaves such as white cabbage and lettuce or in green, non-leafy vegetables such as broccoli and brussel sprouts. Fats and oils contain variable amounts of vitamin K1 with the highest concentrations (300–1300 μg/kg) in soyabean, rapeseed and olive oils and the margarines based on them. Other foods such as dairy products, meat dishes and cereal-based foods (bread, biscuits, cakes, desserts etc.), although not in themselves particularly rich in vitamin K1 (< 200 μg/kg), may contribute significantly to intakes when consumption of green vegetables is poor. Within the scope of this present study, it has not been possible to address issues such as inter-sample variability, losses during storage or the bioavailability from different foods and further work on these aspects is needed.

Information on current-, never- and ex-smokers (including duration of cessation) was obtained in a cross-sectional survey of risk factors for coronary heart disease (CHD), the Scottish Heart Health Study. Diet was also assessed by food frequency questionnaire in a total of 4265 men and 4770 women. Nutrient intakes were computed by sex and smoking group and, according to their diet, the ex-smokers were categorized as current- or never-smokers using discriminant analysis techniques.

The current- and five ex-smoking groups differed negligibly in past smoking characteristics. Energy-adjusted intake of polyunsaturated fat, fibre and the antioxidant vitamins were lowest in current-smokers, and for men, intakes increased progressively with duration of ex-smoking to reach the level of never-smokers. In a similar manner, energy, sugar and alcohol decreased with duration of ex-smoking. Fewer trends were observable for women, and the diets of ex-smokers more immediately resembled that of never-smokers.

Discriminant analysis for the combined nutrients correctly categorized 72 and 69 % of male, and 66 and 65 % of female current- and never-smokers respectively. By 4 years of smoking cessation the general dietary pattern of ex-smokers was similar to never-smokers for both sexes. Whether this represents a change in diet over time or a cohort effect is unclear, but the results do suggest that the apparent healthier diet of ex-smokers may contribute to their reduction in CHD risk compared with life-long current-smokers.

1. Eight healthy male volunteers (aged 22–39 years) supplemented their normal daily diet with 15 g encapsulated fish oil (MaxEPA) for a 6 week period. Fasting blood samples were taken before, at the completion of and 3 months after the period of supplementation.

2. Evaluation of nutrient intakes showed that the intake of n-3 polyunsaturated fatty acids rose significantly (P < 0·01) during supplementation. This was reflected in changes in the fatty acid composition of platelet phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) without any changes in phosphatidyl serine, phosphatidyl inositol or sphingomyelin.

3. In both PC and PE there were significant (P < 0·05) increases in the levels of 18:1 n-9 and 20:5n-3 fatty acids and a significant (P < 0·05) decrease in 20:4n-6 during supplementation. 16:0 rose significantly in PC (P < 0·05) while in PE, 18:0 fell and both 22:5n-3 and 22:6n-3 rose significantly (P < 0·05).

4. There were no significant effects of fish-oil supplementation on serum lipids, platelet cholesterol: phospholipid, collagen-induced platelet aggregation or collagen-induced platelet thromboxane B2 production. However, there was a significant correlation (P < 0·001; r+0·63) between total phospholipid arachidonic acid and platelet thromboxane production.

5. The fluorescent probe 1,6-diphenyl-1,3,5-hexatriene was used to determine whether fish-oil supplementation altered fluorescence polarization of isolated platelet plasma membrane and, by inference, platelet plasma membrane fluidity. No significant effect of fish-oil supplementation on fluorescence polarization was seen.