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Sources of Selected Fatty Acids among the US Population, 2005–06:
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Table 4. Food sources of arachidonic acid (PFA 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 |
26.9 |
26.9 |
| 2 |
17.8 |
44.7 |
| 3 |
7.3 |
52.0 |
| 4 |
6.7 |
58.7 |
| 5 |
5.8 |
64.5 |
| 6 |
4.6 |
69.1 |
| 7 |
3.3 |
72.4 |
| 8 |
3.1 |
75.5 |
| 9 |
3.1 |
78.7 |
| 10 |
2.8 |
81.5 |
| 11 |
2.7 |
84.2 |
| 12 |
2.3 |
86.5 |
| 13 |
2.0 |
88.5 |
Specific foods contributing at least 1% of eicosatetraenoic acid in descending order: shrimp and shrimp mixed dishes, soups, regular cheese.
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