Table 2.
Percentage of protein acquired from the most common food sources by sex and age group (years) for the UK (Data: National Diet and Nutrition Survey, 2014–16). Note: Food groups are presented in decreasing order of percentage by sex and 40–54 years age band
| Food | Males | Food | Females | ||||
|---|---|---|---|---|---|---|---|
| 40–54 | 55–69 | 70+ | 40–54 | 55–69 | 70+ | ||
| Chicken and turkey dishes | 14.6 | 11.5 | 8.0 | Chicken and turkey dishes | 15.2 | 11.0 | 10.5 |
| White bread | 6.3 | 7.1 | 5.5 | Beef and veal dishes | 6.1 | 6.3 | 6.9 |
| Pasta, rice and other cereals | 5.9 | 4.0 | 4.0 | Pasta, rice and other cereals | 6.0 | 5.2 | 3.3 |
| Beef and veal dishes | 5.8 | 7.9 | 8.1 | Semi skimmed milk | 5.4 | 6.1 | 8.6 |
| Semi skimmed milk | 4.9 | 5.2 | 7.5 | White bread | 5.3 | 4.3 | 5.9 |
| Vegetables not raw | 4.7 | 4.6 | 3.7 | Vegetables not raw | 5.1 | 5.2 | 4.1 |
| Cheese | 4.4 | 4.3 | 5.3 | Cheese | 4.7 | 5.2 | 5.7 |
| Bacon and ham | 4.4 | 5.0 | 5.9 | Bacon and ham | 4.6 | 3.4 | 3.6 |
| Eggs and egg dishes | 3.9 | 4.0 | 4.3 | Eggs and egg dishes | 4.5 | 4.1 | 4.3 |
| Other white fish and shellfish dishes | 3.1 | 3.2 | 2.6 | Other white fish and shellfish dishes | 3.2 | 3.6 | 2.9 |
| Brown granary and wheatgerm bread | 2.3 | 2.8 | 2.5 | Pork and dishes | 2.5 | 2.8 | 2.3 |
| Oily fish | 2.3 | 2.6 | 3.9 | Brown granary and wheatgerm bread | 2.2 | 2.6 | 2.0 |
| Burgers and kebabs | 2.1 | 0.8 | 0.2 | Miscellaneous (see Additional file 1) | 2.2 | 1.9 | 1.8 |
| Sausages | 2.1 | 2.1 | 2.3 | Oily fish | 1.9 | 3.9 | 3.9 |
| Pork and dishes | 2.1 | 2.9 | 3.0 | Sausages | 1.7 | 1.6 | 1.2 |
| Miscellaneous | 2.0 | 2.0 | 2.1 | Other potatoes, potato salads & dishes | 1.6 | 1.7 | 2.5 |
| White fish coated or fried | 1.9 | 1.9 | 1.7 | Nuts and seeds | 1.4 | 1.6 | 0.6 |
| Lamb and dishes | 1.9 | 1.5 | 0.9 | Fruit | 1.4 | 1.9 | 1.6 |
| Beer, lager, cider & perry | 1.8 | 1.8 | 0.8 | Biscuits | 1.4 | 1.4 | 1.6 |
| Chips, roast potatoes and potato products | 1.6 | 1.6 | 1.3 | Lamb and dishes | 1.4 | 1.6 | 2.5 |