Table 3.
Contribution of the top 10 sources of saturated fat in the US diet to nutrient intakes
| Top 10 sources of saturated fat |
SFAa |
MUFAb |
PUFAc |
Micronutrients and fiber* | % total intake |
|---|---|---|---|---|---|
| % total intake | |||||
| Cheese |
16.5 |
6.7 |
1.5 |
Calcium |
21.0 |
| Vitamin B12 |
6.6 |
||||
| Phosphorus |
11.4 |
||||
| Vitamin A |
9.2 |
||||
| Sodium |
7.6 |
||||
| Zinc |
7.5 |
||||
| Riboflavin |
5.2 |
||||
| Beef |
8.5 |
8.8 |
1.2 |
Vitamin B12 |
18.6 |
| Iron |
6.5 |
||||
| Zinc |
20.1 |
||||
| Niacin |
8.8 |
||||
| Vitamin B6 |
8.2 |
||||
| Phosphorus |
6.3 |
||||
| Milk |
8.3 |
3.3 |
1.1 |
Vitamin D |
49.5 |
| Calcium |
25.3 |
||||
| Potassium |
11.6 |
||||
| Vitamin B12 |
17.1 |
||||
| Riboflavin |
16.5 |
||||
| Vitamin A |
16.1 |
||||
| Phosphorus |
14.4 |
||||
| Magnesium |
7.9 |
||||
| Zinc |
7.0 |
||||
| Other fats and oils |
8.2 |
10.1 |
11.4 |
Vitamin E |
5.5 |
| Frankfurters, sausages, luncheon meats |
6.9 |
7.8 |
3.3 |
Sodium |
6.7 |
| Cakes, cookies, quick bread, pastry, pie |
6.1 |
9.0 |
8.8 |
Fiber |
5.1 |
| Iron |
6.2 |
||||
| Folate |
5.9 |
||||
| Vitamin E |
6.6 |
||||
| Thiamin |
6.0 |
||||
| Margarine & butter |
5.8 |
6.0 |
6.9 |
Vitamin A |
8.2 |
| Vitamin E |
6.5 |
||||
| Milk desserts |
5.1 |
2.1 |
0.7 |
||
| Poultry |
4.2 |
5.8 |
6.3 |
Niacin |
15.1 |
| Vitamin B6 |
9.1 |
||||
| Phosphorus |
6.6 |
||||
| Zinc |
6.0 |
||||
| Crackers, popcorn, pretzels, chips | 4.0 | 5.5 | 10.9 | Fiber |
6.3 |
| Vitamin E |
9.4 |
||||
| Magnesium | 5.3 | ||||
*Micronutrients and fiber are shown when the food contributes ≥ 5% of the total daily intake. Micronutrients recognized by the 2010 DGA as nutrients of public health concern are calcium, vitamin D, potassium and fiber, and nutrients identified as those to encourage for specific subpopulations are vitamin B12, iron and folate. Folate is reported as Dietary Folate Equivalents (DFE).
aSaturated fatty acids (SFA) include 4:0, 6:0, 8:0, 10:0, 12:0, 14:0, 16:0, and 18:0.
bMonounsaturated fatty acids (MUFA) include 16:1, 18:1, 20:1, and 22:1.
cPolyunsaturated fatty acids (PUFA) include 18:2, 18:3, 18:4, 20:4, 20:5n-3 (EPA), 22:5n-3 (DPA), and 22:6n-3 (DHA).