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Sources of Saturated Fat, Stearic Acid, & Cholesterol Raising Fat among the US Population, 2005–06:
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Table 3. Top Food Sources of Cholesterol Raising Fata among US Population, 2005–2006 NHANESb
| Ranking |
Food item |
Contribution to intake (%) |
Cumulative contribution (%) |
| 1 |
9.3 |
9.3 |
| 2 |
6.0 |
15.4 |
| 3 |
6.0 |
21.3 |
| 4 |
5.4 |
26.7 |
| 5 |
4.9 |
31.6 |
| 6 |
4.6 |
36.2 |
| 7 |
4.2 |
40.4 |
| 8 |
4.1 |
44.6 |
| 9 |
4.0 |
48.6 |
| 10 |
3.8 |
52.4 |
| 11 |
3.8 |
56.2 |
| 12 |
3.7 |
59.9 |
| 13 |
3.2 |
63.1 |
| 14 |
3.1 |
66.2 |
| 15 |
2.8 |
69.0 |
| 16 |
2.7 |
71.7 |
| 17 |
2.2 |
73.9 |
a: Saturated fat minus stearic acid.
b: NHANES = National Health and Nutrition Examination Survey.
Specific foods contributing at least 1% of Cholesterol Raising fat in descending order: Cold cuts, Yeast breads, Fried white potatoes, salad dressing, soups, cream, reduced fat cheese, other white potatoes, pork and pork mixed dishes.
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