Table 11. Cumulative % contribution of the top 20 foods for fat assessed by DR.
| Food code1 | Description1 | g/day | Cumulative2 percent |
| Men (n=102) | |||
| 5-15 | Fats and oils/Vegetable oils/Vegetable oil, mixed | 10.5 | 17.8 |
| 10-5a | Chicken egg/Whole egg/fresh | 4.3 | 25.0 |
| 11-2 | Liquid milk/Ordinary liquid milk | 3.3 | 30.6 |
| 1-41d | Rice (Paddy rice)/Grains/Well-milled rice | 3.0 | 35.7 |
| 9-70a | Pork and separable fat/Belly | 2.0 | 39.1 |
| 7-21a | Tofu and Abura-age/Tofu, soybean curd | 1.7 | 41.9 |
| 17-10a | Seasonings/Mayonnaise/Whole egg type | 1.5 | 44.5 |
| 7-32c | Miso/Rice-koji Miso/Dark yellow type | 1.1 | 46.3 |
| 8-84a | Mackerel/Raw/Uncooked | 1.0 | 48.0 |
| 8-95a | Pacific saury/Raw/Uncooked | 0.9 | 49.6 |
| 9-13b | Beef and separable fat/Frank, Plate | 0.9 | 51.1 |
| 7-22 | Tofu and Abura-age/Okinawa-tofu | 0.8 | 52.5 |
| 9-49b | Chicken and separable fat/Thigh/Broiler | 0.8 | 53.8 |
| 9-47b | Chicken and separable fat/Breast | 0.8 | 55.1 |
| 7-25 | Tofu and Abura-age/Abura-age | 0.7 | 56.3 |
| 9-22 | Beef and separable fat/Ground meat | 0.7 | 57.6 |
| 9-68a | Pork and separable fat/Loin, separable lean | 0.7 | 58.8 |
| 7-29 | Natto, fermented soybeans/Itohiki-natto | 0.7 | 59.9 |
| 11-28 | Butter, salted | 0.7 | 61.0 |
| 9-85a | Pork products/Bacon/Bacon | 0.6 | 62.0 |
| Women (n=113) | |||
| 5-15 | Fats and oils/Vegetable oils/Vegetable oil, mixed | 9.0 | 17.0 |
| 11-2 | Liquid milk/Ordinary liquid milk | 3.8 | 24.2 |
| 10-5a | Chicken egg/Whole egg/fresh | 3.6 | 31.0 |
| 1-41d | Rice (Paddy rice)/Grains/Well-milled rice | 1.9 | 34.6 |
| 9-70a | Pork and separable fat/Belly | 1.9 | 38.1 |
| 17-10a | Seasonings/Mayonnaise/Whole egg type | 1.7 | 41.3 |
| 7-21a | Tofu and Abura-age/Tofu, soybean curd | 1.4 | 44.0 |
| 7-32c | Miso/Rice-koji Miso/Dark yellow type | 0.9 | 45.7 |
| 8-95a | Pacific saury/Raw/Uncooked | 0.8 | 47.1 |
| 8-84a | Mackerel/Raw/Uncooked | 0.8 | 48.6 |
| 9-49b | Chicken and separable fat/Thigh/Broiler | 0.7 | 50.0 |
| 7-25 | Tofu and Abura-age/Abura-age | 0.7 | 51.3 |
| 11-28 | Butter, salted | 0.7 | 52.6 |
| 7-22 | Tofu and Abura-age/Okinawa-tofu | 0.7 | 53.9 |
| 9-13b | Beef and separable fat/Frank, Short plate | 0.6 | 55.0 |
| 7-29 | Natto, fermented soybeans/Itohiki-natto | 0.6 | 56.2 |
| 9-47b | Chicken and separable fat/Breast | 0.6 | 57.3 |
| 9-87f | Pork products/Sausage/Lyoner | 0.6 | 58.4 |
| 9-85a | Pork products/Bacon/Bacon | 0.6 | 59.5 |
| 5-7a | Margarine/Soft type | 0.6 | 60.5 |
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).