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Table 5 Five major sources of niacin and their percent contribution by ethnic group and gender

From: Ethnic differences in grains consumption and their contribution to intake of B-vitamins: results of the Multiethnic Cohort Study

 

African Americans

Native Hawaiians

Japanese Americans

Latino-Mexico

Latino-US

Caucasians

Food items

Women (%)

Men (%)

Women (%)

Men (%)

Women (%)

Men (%)

Women (%)

Men (%)

Women (%)

Men (%)

Women (%)

Men (%)

Cereals

17.7

16.5

13.9

11.8

13.5

12.0

20.3

8.9

15.3

13.5

17.6

17.0

Chicken/turkey

12.6

12.1

8.6

8.3

9.1

9.1

10.7

8.3

9.7

9.4

9.9

8.9

Bread

8.1

8.3

8.2

7.3

8.2

6.5

6.1

11.9

9.1

7.8

10.1

8.4

Fish

5.7

5.2

7.7

8.1

7.5

8.2

3.4

5.5

5.9

6.1

5.4

5.5

Rice

n/a

4.3

6.0

8.0

10.0

11.6

3.1

n/a

6.0

7.5

n/a

n/a

Pasta with TS or cheese

3.9

n/a

n/a

n/a

n/a

n/a

n/a

n/a

n/a

n/a

5.0

n/a

Taco salad

n/a

n/a

n/a

n/a

n/a

n/a

n/a

5.5

n/a

n/a

n/a

n/a

Beer

n/a

n/a

n/a

n/a

n/a

n/a

n/a

n/a

n/a

n/a

n/a

4.7

Totals [%]

48.0

46.4

44.4

43.5

48.3

47.4

43.6

40.1

46.0

44.3

48.0

44.5

  1. * Top source for each ethnic-sex group is bolded; items that did not appear in the top 5 for a particular ethnic sex group are indicated by n/a (not applicable); TS, Tomato sauce.
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Nutrition Journal

ISSN: 1475-2891

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