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Major contributors to longer chain saturated fatty acids in the Boston Puerto Rican Health Study1
| Source of saturated fatty acid | % of intake supplied by food group |
|---|---|
| Myristic acid (C14:0) | |
| Cheese, processed | 16.2 |
| Cheese, natural | 13 |
| Milk, whole | 12.2 |
| Palmitic acid (C16:0) | |
| Oils, corn | 11.4 |
| Cheese, processed | 6.9 |
| Cheese, natural | 5.4 |
| Milk, whole | 5.1 |
| Stearic acid (C18:0) | |
| Cheese, processed | 7.1 |
| Milk, whole | 5.5 |
| Cheese, natural | 5.2 |
Foods contributing at least 5% of total intake are included.
