National Cancer Institute Home at the National Institutes of Health |
Please wait while this form is being loaded....
The Applied Research Program Web site is no longer maintained. ARP's former staff have moved to the new Healthcare Delivery Research Program, the Behavioral Research Program, or the Epidemiology & Genomics Research Program, and the content from this Web site is being moved to one of those sites as appropriate. Please update your links and bookmarks!

Table 7. Food sources of EPA and DHA (20:5 + 22:6), 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 Other fish and fish mixed dishes 53.1 53.1
2 Chicken and chicken mixed dishes 13.8 66.9
3 Shrimp and shrimp mixed dishes 12.9 79.8
4 Eggs and egg mixed dishes 5.8 85.6
5 Tuna and tuna mixed dishes 5.3 91.0

Specific foods contributing at least 1% of EPA and DHA: soups, Mexican mixed dishes.

Last Modified: 18 Oct 2013