Table 10. Cumulative % contribution of the top 20 foods for saturated fatty acid assessed by DR.

Food code1	Description1	g/day	Cumulative2 percent
Men (n=102)
11-2	Liquid milk/Ordinary liquid milk	2.3	14.3
5-15	Vegetable oils/Vegetable oil, mixed	1.2	22.1
10-5a	Chicken egg/Whole egg/fresh	1.2	29.5
1-41d	Rice (Paddy rice)/Grains/Well-milled rice	0.9	35.2
9-70a	Pork/Belly without separable fat	0.8	40.3
11-28	Butter, salted	0.4	42.9
9-13b	Beef/Frank, Short plate, total edible	0.3	45.0
7-21a	Tofu, soybean curd/Momen	0.3	46.9
9-22	Beef and separable fat/Ground meat	0.3	48.6
11-23	Cheese/Process cheese	0.3	50.3
9-68a	Pork and separable fat/Loin, separable lean	0.2	51.8
8-84a	Mackerel/Raw/Uncooked	0.2	53.4
9-85a	Pork products/Bacon	0.2	54.8
9-47b	Chicken/Breast, total edible/Broiler	0.2	56.1
17-16b	Spices/Curry/Roux	0.2	57.4
9-49b	Chicken and separable fat/Thigh/Broiler	0.2	58.7
9-7b	Beef/Chuck loin, total edible	0.2	59.9
9-87f	Pork products/Sausage/Lyoner	0.2	61.2
1-31b	Precooked Chinese noodles/Dried by frying	0.2	62.3
9-66a	Pork/Boston butt, separable lean	0.2	63.4
Women (n=113)
11-2	Liquid milk/Ordinary liquid milk	2.6	17.7
5-15	Vegetable oils/Vegetable oil, mixed	1.1	24.8
10-5a	Chicken egg/Whole egg/fresh	1.0	31.4
9-70a	Pork and separable fat/Belly without separable fat/Large-type breeds	0.8	36.5
1-41d	Rice (Paddy rice)/Grains/Well-milled rice: yield 90-92%	0.6	40.5
11-28	Other Milk and Dairy Products/Butter, salted	0.4	43.4
4-46	Western-style undried and semi-dried confectioneries/Shortcake	0.3	45.1
11-23	Cheese/Process cheese	0.2	46.7
7-21a	Tofu and Abura-age/Tofu, soybean curd/Momen	0.2	48.4
9-13b	Beef and separable fat/Frank, Short plate, total edible/Dairy-fattened steer	0.2	50.1
9-85a	Pork products/Bacon	0.2	51.5
9-22	Beef and separable fat/Ground meat	0.2	52.8
9-87f	Pork products/Sausage/Lyoner	0.2	54.2
9-49b	Chicken and separable fat/Thigh/Broiler	0.2	55.5
9-68a	Pork and separable fat/Loin, separable lean/Large-type breeds	0.2	56.8
17-16b	Spices/Curry/Roux	0.2	58.1
8-84a	Mackerel/Raw/Uncooked	0.2	59.3
17-10a	Seasonings/Mayonnaise/Whole egg type	0.2	60.4
9-47b	Chicken and separable fat/Breast, total edible/Broiler	0.2	61.5
9-7b	Beef and separable fat/Chuck loin, total edible/Dairy fattened steer	0.2	62.5

¹Food codes and descriptions correspond to those of the Standard Tables of Food Composition, 4th revised edition in Japan by Science and Technology Agency.

²Data on subjects in Ishikawa PHC (14-day data) were counted twice for 28-day data.