Table 12. Cumulative % contribution of the top 20 foods for polyunsaturated fatty acid assessed by DR.
| Food code1 | Description1 | g/day | Cumulative2 percent |
| Men (n=102) | |||
| 5-15 | Vegetable oils/Vegetable oil, mixed | 5.2 | 32.8 |
| 1-41d | Rice (Paddy rice)/Grains/Well-milled rice | 0.9 | 38.6 |
| 7-21a | Tofu, soybean curd/Momen | 0.8 | 43.9 |
| 17-10a | Seasonings/Mayonnaise/Whole egg type | 0.6 | 47.9 |
| 7-32c | Miso/Rice-koji Miso/Dark yellow type | 0.6 | 51.8 |
| 10-5a | Chicken egg/Whole egg/fresh | 0.6 | 55.7 |
| 7-22 | Tofu and Abura-age/Okinawa-tofu | 0.4 | 58.4 |
| 7-29 | Natto, fermented soybeans/Itohiki-natto | 0.4 | 60.8 |
| 7-25 | Tofu and Abura-age/Abura-age | 0.4 | 63.3 |
| 8-153c | Tuna/Canned with Oil; solids and liquid | 0.3 | 64.9 |
| 8-84a | Mackerel/Raw/Uncooked | 0.3 | 66.5 |
| 9-70a | Pork/Belly without separable fat | 0.2 | 67.8 |
| 8-95a | Pacific saury/Raw/Uncooked | 0.2 | 69.1 |
| 7-27 | Tofu and Abura-age/Kori-dofu | 0.2 | 70.2 |
| 5-7a | Fats and oils/Margarine/Soft type | 0.2 | 71.3 |
| 1-13a | Wheat (Breads)/White bread/On the market | 0.1 | 72.1 |
| 9-49b | Chicken and separable fat/Thigh/Broiler | 0.1 | 72.9 |
| 9-47b | Chicken/Breast, total edible/Broiler | 0.1 | 73.7 |
| 17-9a | Seasonings/Salad dressings/Separable type | 0.1 | 74.4 |
| 6-9 | Nuts and Seeds/Walnuts, roasted | 0.1 | 75.1 |
| Women (n=113) | |||
| 5-15 | Vegetable oils/Vegetable oil, mixed | 4.4 | 32.0 |
| 17-10a | Seasonings/Mayonnaise/Whole egg type | 0.7 | 37.0 |
| 7-21a | Tofu and Abura-age/Okinawa-tofu | 0.7 | 42.0 |
| 1-41d | Rice (Paddy rice)/Grains/Well-milled rice | 0.6 | 46.3 |
| 7-32c | Miso/Rice-koji Miso/Dark yellow type | 0.5 | 50.1 |
| 10-5a | Chicken egg/Whole egg/fresh | 0.5 | 53.8 |
| 7-25 | Tofu and Abura-age/Abura-age | 0.4 | 56.5 |
| 7-29 | Natto, fermented soybeans/Itohiki-natto | 0.4 | 59.1 |
| 7-22 | Tofu and Abura-age/Okinawa-tofu | 0.3 | 61.5 |
| 8-153c | Tuna/Canned with Oil; solids and liquid | 0.2 | 63.1 |
| 9-70a | Pork/Belly without separable fat | 0.2 | 64.5 |
| 8-84a | Mackerel/Raw/Uncooked | 0.2 | 65.8 |
| 5-7a | Fats and oils/Margarine/Soft type | 0.2 | 67.2 |
| 8-95a | Pacific saury/Raw/Uncooked | 0.2 | 68.4 |
| 1-13a | Wheat (Breads)/White bread/On the market | 0.2 | 69.5 |
| 7-27 | Tofu and Abura-age/Kori-dofu | 0.2 | 70.7 |
| 17-9a | Seasonings/Salad dressings/Separable type | 0.1 | 71.6 |
| 6-9 | Nuts and Seeds/Walnuts, roasted | 0.1 | 72.6 |
| 6-12b | Nuts and Seeds/Sesame seeds/Roasted | 0.1 | 73.5 |
| 11-2 | Liquid milk/Ordinary liquid milk | 0.1 | 74.3 |
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.