U.S. Department of Health and Human Services

Nutrition and Your Health:
Dietary Guidelines for Americans

U.S. Department of Agriculture

PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE

Table E-15. Dietary Sources of Saturated Fat Listed in Decreasing Order

  Saturated Fat 1994–1996
(mean = 25.5 g)
Food Group Ranking Percent Total Percent Cumulative
Cheese
1 13.1 13.1
Beef
2 11.7 24.8
Milk
3 7.8 32.6
Oils
4 4.9 37.5
Ice cream/sherbet/
frozen yogurt
5 4.7 42.2
Cakes/cookies/
quick breads/
doughnuts
6 4.7 46.9
Butter
7 4.6 51.5
Other fats*
8 4.4 55.9
Salad dressings/
mayonnaise
9 3.7 59.6
Poultry
10 3.6 63.2
Margarine
11 3.2 66.4
Sausage
12 3.1 69.5
Potato chips/corn chips/popcorn
13 2.9 72.4
Yeast bread
14 2.6 75.0
Eggs
15 2.3 77.3

*Shortening and animal fats

Adapted from Cotton PA, Subar AF, Friday JE, Cook A. Dietary Sources of Nutrients among U.S. Adults, 19941996. JADA 104:921-931; 2004.

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Table of Contents

A. Executive Summary

B. Introduction

C. Methodology

D. Science Base
  •  
  • Section 1. Aiming To Meet Nutrient Intake Recommendations
     
  •  
  • Text
     
  •  
  • Tables
  •  
  • Section 2. Energy
  •  
  • Section 3. Discretionary Calories
  •  
  • Section 4. Fats
  •  
  • Section 5. Carbohydrates
  •  
  • Section 6. Selected Food Groups
  •  
  • Section 7. Fluid and Electrolytes
  •  
  • Section 8. Ethanol
  •  
  • Section 9. Food Safety
  •  
  • Section 10. Major Conclusions

    E.  Translating the Science into Dietary Guidance
        
  • Text
  •  
  • Tables and Figures
  • F.  Research Recommendations

    G. Appendices
  •  
  • Glossary
  •  
  • Description of USDA Analyses
  •  
  • Summary Tables from Systematic Review
  •  
  • IOM Tables
    (Institute of Medicine tables referenced in the 2005 Dietary Guidelines Advisory Committee Report are available at http://www.nap.edu)
  •  
  • History of Dietary Guidelines
  •  
  • Summary of Recommendations
  •  
  • Biographical Sketches of DGAC Members
  •  
  • Acknowledgements

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