|
|
Sources of Saturated Fat, Stearic Acid, & Cholesterol Raising Fat among the US Population, 2005–06:
|
|
|
Table 1. Top Food Sources of Saturated Fata among US Population, 2005–2006 NHANESb
| Ranking |
Food item |
Contribution to intake (%) |
Cumulative contribution (%) |
| 1 |
8.5 |
8.5 |
| 2 |
5.9 |
14.4 |
| 3 |
5.8 |
20.2 |
| 4 |
5.6 |
25.8 |
| 5 |
5.5 |
31.2 |
| 6 |
4.9 |
36.2 |
| 7 |
4.4 |
40.5 |
| 8 |
4.1 |
44.6 |
| 9 |
4.1 |
48.7 |
| 10 |
3.9 |
52.6 |
| 11 |
3.7 |
56.3 |
| 12 |
3.4 |
59.7 |
| 13 |
3.2 |
62.9 |
| 14 |
3.1 |
66.0 |
| 15 |
2.9 |
68.9 |
| 16 |
2.4 |
71.3 |
| 17 |
2.1 |
73.4 |
| 18 |
2.0 |
75.4 |
a: Specific foods contributing at least 1% of saturated fat in descending order: Cold cuts, yeast breads, salad dressing, pork and pork mixed dishes, soups, other white potatoes, reduced fat cheese, cream, quickbreads.
b: NHANES = National Health and Nutrition Examination Survey.
|
|
