Table 5.

Food sources of saturated fatty acids (SFA) among US adults (from NHANES 2003–2006).

Food group a	19+ years b			19–50 years c			51+ years d
	SFA			SFA			SFA
	(mean = 27.9 g)			(mean = 30.2 g)			(mean = 24.4 g)
	Ranking	% Total	Cumulative %	Ranking	% Total	Cumulative %	Ranking	% Total	Cumulative %
Cheese	1	16.5	16.5	1	18.0	18.0	1	13.7	13.7
Beef	2	9.1	25.6	2	9.4	27.4	4	8.4	22.1
Other fats and oils	3	8.9	34.5	3	8.8	36.2	2	9.2	31.3
Milk	4	6.7	41.2	4	6.8	43.0	7	6.6	37.9
Frankfurters, sausages, luncheon meats	5	6.7	47.9	5	6.6	49.6	5	6.8	44.7
Margarine and butter	6	6.3	54.2	7	5.1	54.7	3	8.7	53.4
Cakes, cookies, quick bread, pastry, pie	7	6.2	60.4	6	5.9	60.6	6	6.7	60.1
Milk desserts	8	4.9	65.3	9	4.2	64.8	8	6.2	66.3
Poultry	9	4.2	69.5	8	4.6	69.4	11	3.4	69.7
Crackers, popcorn, pretzels, chips	10	3.7	73.2	10	4.0	73.4	12	3.2	72.9
Pork, ham, bacon	11	3.5	76.7	11	3.4	76.8	9	3.7	76.6
Salad dressings, mayonnaise	12	3.4	80.1	12	3.3	80.1	10	3.5	80.1
Candy, sugars and sugary foods	13	3.0	83.1	13	3.2	83.3	15	2.7	82.8
Eggs	14	2.4	85.5	16	2.1	85.4	14	2.9	85.7
Nuts, seeds [including butters, pastes)	15	2.4	87.9	17	2.0	87.4	13	3.0	88.7
Yeast breads and rolls	16	2.0	89.9	19	1.9	89.3	16	2.3	91.0
Cheese	1	16.5	16.5	1	18.0	18.0	1	13.7	13.7

^a Food groups (n = 3) contributing at least 1% in descending order: Biscuits, corn bread, pancakes, tortillas; Mixtures, mostly grain; and Potatoes (white); ^b Data are Day 1 intakes by adults aged 19+ years (n = 9490); ^c Data are Day 1 intakes by adults aged 19–50 years (n = 5429); ^d Data are Day 1 intakes by adults aged 51+ years (n = 4061).