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Table 4. Food sources of arachidonic acid (PFA 20:4), listed in descending order by percentages of their contribution to intake, based on data from the National Health and Nutrition Examination Survey 2005-2006

Rank Food item Contribution to intake (%) Cumulative contribution (%)
1 Chicken and chicken mixed dishes 26.9 26.9
2 Eggs and egg mixed dishes 17.8 44.7
3 Beef and beef mixed dishes 7.3 52.0
4 Sausage, franks, bacon, and ribs 6.7 58.7
5 Other fish and fish mixed dishes 5.8 64.5
6 Burgers 4.6 69.1
7 Cold cuts 3.3 72.4
8 Pork and pork mixed dishes 3.1 75.5
9 Mexican mixed dishes 3.1 78.7
10 Pizza 2.8 81.5
11 Turkey and turkey mixed dishes 2.7 84.2
12 Pasta and pasta dishes 2.3 86.5
13 Grain-based desserts 2.0 88.5

Specific foods contributing at least 1% of eicosatetraenoic acid in descending order: shrimp and shrimp mixed dishes, soups, regular cheese.

Last Modified: 18 Oct 2013