Table 2.

Food groups contributing to the intake of BCAAs among participants aged ≥65 years.

Food Groups	Contribution (%)	Intake (g/d) 1
BCAA
Grains and grain products	42.58	2.53 ± 1.3
Meat and meat products	21.87	1.90 ± 2.3
Legumes and legume products	13.34	0.93 ± 1.1
Fish and shellfish	8.75	0.70 ± 1.4
Vegetables	8.56	0.52 ± 0.4
Other food groups 2	19.21	1.33 ± 1.4
Isoleucine
Grains and grain products	39.84	0.55 ± 0.3
Meat and meat products	23.61	0.49 ± 0.6
Legumes and legume products	14.17	0.23 ± 0.3
Fish and shellfish	9.44	0.18 ± 0.4
Vegetables	8.96	0.13 ± 0.1
Other food groups 2	19.44	0.32 ± 0.3
Leucine
Grains and grain products	43.02	1.17 ± 0.6
Meat and meat products	21.74	0.86 ± 1.0
Legumes and legume products	14.16	0.46 ± 0.5
Fish and shellfish	8.77	0.32 ± 0.6
Vegetables	8.04	0.22 ± 0.2
Other food groups 2	18.82	0.59 ± 0.6
Valine
Grains and grain products	44.14	0.81 ± 0.4
Meat and meat products	20.78	0.55 ± 0.7
Legumes and legume products	11.61	0.24 ± 0.3
Vegetables	9.06	0.17 ± 0.1
Fish and shellfish	8.22	0.20 ± 0.4
Other food groups 2	19.58	0.42 ± 0.4

BCAA, branched-chain amino acids ¹ Values are expressed as the mean ± standard error. ² Other food groups include potatoes, sugars and related products, nuts and seeds, mushrooms, fruits, eggs, seaweed, milk and dairy products, oils, beverages, seasoning, cooked/processed foods, and other products.