Table 3. Contribution to total acrylamide intake by food groups from DRs.
| Food group number | Food group name |
Proportion (%) | Number of assigned foods | Top 5 contributing foods (%) | |||||||||
| 1 | 2 | 3 | 4 | 5 | |||||||||
| 16 | Beverages | 32.1 | 22 | Green teas | (13.8) | Coffees and cocoas | (13.2) | Fermented alcoholic beverages | (2.9) | Fermented teas | (1.2) | Mugi-cha | (1.0) |
| 15 | Confectioneries | 17.8 | 103 | Traditional dry confectioneries | (5.8) | Biscuits and cookies | (5.5) | Traditional fresh and semi-dry confectioneries | (2.0) | Cakes, buns and pastries | (1.7) | Chocolates | (1.4) |
| 6 | Vegetables | 17.6 | 5 | Sweet peppers | (4.9) | Bean sprouts | (4.5) | Onions | (3.3) | Cabbages | (1.6) | Eggplants | (1.4) |
| 2 | Potatoes and Starches | 14.8 | 2 | Potatoes | (14.0) | Sweet potatoes | (0.9) | ||||||
| 1 | Cereals | 7.9 | 51 | Rice | (4.4) | Noodles dried by frying | (1.7) | Breads | (1.5) | Bread crumbs | (0.4) | ||
| 5 | Nuts and Seeds | 3.7 | 16 | Sesame seeds | (2.3) | Peanuts | (0.8) | Walnuts | (0.4) | Almonds | (0.1) | ||
| 17 | Seasonings and Spices |
3.2 | 14 | Roux | (1.7) | Miso | (0.8) | Soy sauces | (0.6) | ||||
| 4 | Pulses | 1.0 | 18 | Tofu (baked or fried) |
(0.6) | Roasted and ground soy beans | (0.3) | ||||||
| 3 | Sugars and Sweeteners | 0.8 | 6 | Brown sugar | (0.8) | ||||||||
| 7 | Fruits | 0.6 | 18 | Dried fruits | (0.6) | ||||||||
| 10 | Fishes and Shellfishes | 0.5 | 4 | Fish paste products (baked or fried) | (0.5) | ||||||||
| 8 | Mushrooms | 0 | 0 | ||||||||||
| 9 | Algae | 0 | 0 | ||||||||||
| 11 | Meats | 0 | 0 | ||||||||||
| 12 | Eggs | 0 | 0 | ||||||||||
| 13 | Milks | 0 | 0 | ||||||||||
| 14 | Fats and Oils | 0 | 0 | ||||||||||
DR, dietary record.