Table 2. Position among the ten main food groups and respective percentage relative contribution to the total vitamin E (mg/day) in the diet of adolescents. ISACamp-Nutri, 2015/16.
| Groups/foods | Total population | Male | Female | ||||||
|---|---|---|---|---|---|---|---|---|---|
| n | Position | RCa | n | Position | RCa | n | Position | RCa | |
| Vegetable oilsb | 3937 | 1 | 25.5 | 2113 | 1 | 26.1 | 1824 | 1 | 24.7 |
| Sweet and savory cookies | 337 | 2 | 9.1 | 173 | 3 | 9.5 | 164 | 3 | 8.6 |
| Legumes | 1037 | 3 | 8.9 | 564 | 2 | 9.7 | 473 | 4 | 7.9 |
| Packaged snacks | 88 | 4 | 7.8 | 35 | 6 | 6.2 | 53 | 2 | 9.7 |
| Cereals, breads, cakes, pastas, and root vegetables | 3228 | 5 | 7.7 | 1707 | 4 | 8.6 | 1521 | 5 | 6.7 |
| Margarine | 562 | 6 | 6.4 | 285 | 5 | 6.6 | 277 | 6 | 6.1 |
| Industrialized saucesc | 644 | 7 | 5.8 | 320 | 7 | 5.6 | 324 | 7 | 5.8 |
| Processed meatsd | 630 | 8 | 3.7 | 338 | 8 | 4.5 | 292 | 9 | 3.6 |
| Milk and milk derivativese | 1693 | 9 | 3.6 | 907 | 10 | 3.5 | 786 | 8 | 3.7 |
| Bovine meat | 582 | 10 | 3.4 | 340 | 9 | 4.3 | 242 | 10 | 2.6 |
| Total RC | 85.7 | 83.8 | 79.4 | ||||||
aRC: percentage relative contribution; bincludes non-hydrogenated vegetable oils and olive oil; cmayonnaise, ketchup, mustard, tomato sauce, soy sauce; d Nuggets and luncheon meats such as ham, mortadella, salami, turkey breast, weenie, bacon, and sausage; eincludes milk, cheese, and butter.