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Sources of Selected Fatty Acids among the US Population, 2005–06:
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Table 2. Food sources of total omega 6 fatty acids (18:2 + 20:4), listed in descending order by percentages of their contribution to intake, based on data from the National Health and Nutrition Examination Survey 2005-2006
| Rank |
Food item |
Contribution to intake (%) |
Cumulative contribution (%) |
| 1 |
9.5 |
9.5 |
| 2 |
7.4 |
16.9 |
| 3 |
7.3 |
24.3 |
| 4 |
6.9 |
31.2 |
| 5 |
6.4 |
37.6 |
| 6 |
5.3 |
42.9 |
| 7 |
4.5 |
47.4 |
| 8 |
3.5 |
50.9 |
| 9 |
3.5 |
54.4 |
| 10 |
3.3 |
57.7 |
| 11 |
3.1 |
60.8 |
| 12 |
3.0 |
63.8 |
| 13 |
2.9 |
66.7 |
| 14 |
2.6 |
69.2 |
| 15 |
2.1 |
71.4 |
Specific foods contributing at least 1% of omega 6 fatty acids in descending order: other fish and fish mixed dishes, margarine, burgers, beef and beef mixed dishes, rice and rice mixed dishes, crackers, other white potatoes, beans, candy.
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