Table 11. Cumulative % contribution of the top 20 foods for monounsaturated fatty acid assessed by DR.
| Food code1 | Description1 | g/day | Cumulative2 percent |
| Men (n=102) | |||
| 5-15 | Vegetable oils/Vegetable oil, mixed | 3.5 | 18.0 |
| 10-5a | Chicken egg/Whole egg/fresh | 1.7 | 26.6 |
| 11-2 | Liquid milk/Ordinary liquid milk | 0.9 | 31.4 |
| 9-70a | Pork/Belly without separable fat | 0.9 | 35.9 |
| 1-41d | Rice (Paddy rice)/Grains/Well-milled rice | 0.7 | 39.4 |
| 17-10a | Seasonings/Mayonnaise/Whole egg type | 0.7 | 42.9 |
| 9-13b | Beef/Frank, Short plate, total edible | 0.4 | 45.1 |
| 8-95a | Pacific saury/Raw/Uncooked | 0.4 | 47.0 |
| 9-49b | Chicken and separable fat/Thigh/Broiler | 0.3 | 48.8 |
| 9-47b | Chicken/Breast, total edible/Broiler | 0.3 | 50.5 |
| 7-21a | Tofu, soybean curd/Momen | 0.3 | 52.2 |
| 8-84a | Mackerel/Raw/Uncooked | 0.3 | 53.9 |
| 9-22 | Beef and separable fat/Ground meat | 0.3 | 55.5 |
| 9-68a | Pork and separable fat/Loin, separable lean | 0.3 | 56.9 |
| 9-85a | Pork products/Bacon | 0.3 | 58.3 |
| 9-87f | Pork products/Sausage/Lyoner | 0.2 | 59.6 |
| 9-7b | Beef/Chuck loin, total edible | 0.2 | 60.9 |
| 8-65 | Kichiji, rockfish/Raw | 0.2 | 62.0 |
| 7-32c | Miso/Rice-koji Miso/Dark yellow type | 0.2 | 63.1 |
| 5-7a | Fats and oils/Margarine/Soft type | 0.2 | 64.2 |
| Women (n=113) | |||
| 5-15 | Vegetable oils/Vegetable oil, mixed | 3.0 | 17.2 |
| 10-5a | Chicken egg/Whole egg/fresh | 1.4 | 25.2 |
| 11-2 | Liquid milk/Ordinary liquid milk | 1.1 | 31.4 |
| 9-70a | Pork/Belly without separable fat | 0.8 | 36.1 |
| 17-10a | Seasonings/Mayonnaise/Whole egg type | 0.7 | 40.4 |
| 1-41d | Rice (Paddy rice)/Grains/Well-milled rice | 0.4 | 42.9 |
| 9-49b | Chicken and separable fat/Thigh/Broiler | 0.3 | 44.8 |
| 8-95a | Pacific saury/Raw/Uncooked | 0.3 | 46.6 |
| 9-13b | Beef/Frank, Short plate, total edible | 0.3 | 48.3 |
| 7-21a | Tofu, soybean curd/Momen | 0.3 | 49.9 |
| 9-47b | Chicken/Breast, total edible/Broiler | 0.3 | 51.4 |
| 9-85a | Pork products/Bacon/Bacon | 0.3 | 52.9 |
| 9-87f | Pork products/Sausage/Lyoner | 0.3 | 54.4 |
| 8-84a | Mackerel/Raw/Uncooked | 0.2 | 55.8 |
| 4-48b | Confectioneries/Doughnut/Cake doughnut | 0.2 | 57.1 |
| 9-22 | Beef and separable fat/Ground meat | 0.2 | 58.4 |
| 9-68a | Pork and separable fat/Loin, separable lean | 0.2 | 59.7 |
| 5-7a | Fats and oils/Marganne/Soft type | 0.2 | 60.9 |
| 9-7b | Beef/Chuck loin, total edible | 0.2 | 62.0 |
| 17-16b | Spices/Curry/Roux | 0.2 | 63.1 |
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.