TABLE 9.

Sources of arachidonic acid¹

Food category	Percentage contribution		Percentage difference
	1909	1999
Poultry	11.08	34.43	211
Fruit	0.008	0.025	204
Shellfish	1.05	1.95	86
Legumes	0	0	0
Nuts	0	0	0
Soybean oil	0	0	0
Shortening	0	0	0
Fats	0	0	0
Sugars	0	0	0
Finfish	3.04	2.66	−13
Game	2.06	1.77	−14
Pork	21.48	17.73	−17
Eggs	29.86	23.18	−22
Oils	0.59	0.39	−34
Beef	28.4	17.38	−39
Grains	0.07	0.03	−59
Vegetables	0.15	0.05	−66
Lamb	2.22	0.36	−84
Spice	0	0.0058	NA
Dairy	0	0.03	NA
Total	100	100	—

¹NA, not applicable.