“The activities we do at Tufts' vitamin K laboratory have far-reaching impact, for clinical use and public policy, in addition to research activities.”
Next time you’re in the supermarket checking out the nutrition facts panel on a product or entering what you ate for lunch into a fitness app, you can thank researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts. They are among the scientists all over the country who figure out what, exactly, is in our food.
“If you go into Whole Foods right now and find the bagged kale, they have the vitamin K content advertised right on the bag—and that came from here,” says Sarah Booth, a senior scientist and director of the center’s Vitamin K Laboratory. In fact, any nutritional data that includes vitamin K owes that information to Booth’s lab, the only one in the country that analyzes vitamin K content for the U.S. Department of Agriculture.