Table 2 Top food sources of different types of fatty acids in the diets of the U.S. population and recognized food sources
Type of Fat | Top Sources in the Diets of the U.S Population (Contribution to Intake)a | Food Sources |
|---|---|---|
Saturated | Regular cheese (8.5%) | Cheese |
Pizza (5.9%) | Butter | |
Grain-based desserts (5.8%) | Fatty cuts of meat | |
Dairy desserts (5.6%) | Cream | |
Chicken and chicken mixed dishes (5.5%) | Lard | |
Sausage, franks, bacon, and ribs (4.9%) | Palm and coconut oils | |
Burgers (4.4%) | Â | |
Mexican mixed dishes (4.1%) | Â | |
Oleic acid | Grain-based desserts (8.9%) | Olive oil |
(MUFA 18:1) | Chicken and chicken mixed dishes (7.6%) | Canola oil |
Sausage, franks, bacon, and ribs (5.9%) | Peanut oil | |
Nuts/seeds and nut/seed mixed dishes (5.5%) | Avocados | |
Pizza (5.4%) | Most nuts | |
Fried white potatoes (4.9%) | Â | |
Mexican mixed dishes (4.6%) | Â | |
Burgers (4.1%) | Â | |
n-6 fatty acids | Chicken and chicken mixed dishes (9.5%) | Safflower oil |
(PUFA 18:2 and 20:4) | Grain-based desserts (7.4%) | Sunflower oil |
Salad dressing (7.3%) | Soybean oil | |
Potato/corn/other chips (6.9%) | Corn oil | |
Nuts/seeds and nut/seed mixed dishes (6.4%) | Walnuts and walnut oil | |
Pizza (5.3%) | Â | |
Yeast breads (4.5%) | Â | |
Fried white potatoes (3.5%) | Â | |
α-linolenic acid | Salad dressing (10.5%) | Flaxseeds and flaxseed oil |
(PUFA 18:3) | Chicken and chicken mixed dishes (6.4%) | Canola oil |
Grain-based desserts (6.1%) | Soybean oil | |
Pizza (5.8%) | Pumpkin seeds | |
Yeast breads (5.0%) | Walnuts and walnut oil | |
Mayonnaise (4.0%) | Â | |
Pasta and pasta dishes (3.5%) | Â | |
Quickbreads (3.4%) | Â | |
EPA and DHA | Other fish and fish mixed dishes (53.1%) | Salmon |
(PUFA 20:5 and 22:6) | Chicken and chicken mixed dishes (13.8%) | Herring |
Shrimp and shrimp mixed dishes (12.9%) | Mackerel | |
Eggs and egg mixed dishes (5.8%) | Anchovies | |
Tuna and tuna mixed dishes (5.3%) | Sardines |