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Table 2 Top food sources of different types of fatty acids in the diets of the U.S. population and recognized food sources

From: A healthy approach to dietary fats: understanding the science and taking action to reduce consumer confusion

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%)  
Mexican mixed dishes (4.1%)  
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%)  
Mexican mixed dishes (4.6%)  
Burgers (4.1%)  
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%)  
Yeast breads (4.5%)  
Fried white potatoes (3.5%)  
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%)  
Pasta and pasta dishes (3.5%)  
Quickbreads (3.4%)  
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
  1. aBased on data from National Health and Nutrition Examination Survey 2005–2006 and analysis by the National Cancer Institute [77, 87]
  2. EPA eicosapentaenoic acid, DHA docosahexaenoic acid, MUFA monounsaturated fatty acids, PUFA polyunsaturated fatty acids