Table 4.

Proportion of vitamin D intake from major dietary sources for US adults aged ≥19 years, National Health and Nutrition Examination Survey, 2007–2010^*,^†

	% of total	% within	Proportion of total category by income (%)
Food category	intake	category	Low	Medium	High
Eggs	9·5		34·0	9·3	55·6
Fruit and Juices	2·8		36·5	11·8	52·1
Grains	12·2		34·3	12·9	52·8
Cereals		5·6
Grain Mixtures		3·3
Milk and Milk Products	43·7		35·8	12·8	51·4
Milk and Milk Drinks		39·2
Cheese		4·0
Meats and Fish	25·8		27·0	10·3	62·7
Fish and Shellfish		12·1
Meat, Poultry, Fish with Non-meat Items		5·8
Organ Meat, Sausage, Lunchmeats, Meat Spreads		3·1
Pork		2·1
Beef		1·0
Poultry		0·7

^*Food categories based on the US Department of Agriculture's Food and Nutrient Database for Dietary Surveys food groups.

^†Proportion of total category by income categorized by poverty income ratio (PIR), with ≤131 % of PIR = low income, >131 % to ≤185 % of PIR = medium income and >185 % of PIR = high income.