National Cancer Institute Home at the National Institutes of Health | www.cancer.gov
Please wait while this form is being loaded....

Table 2. Top Food Sources of Stearic Acida among US Population, 2005–2006 NHANESb

Ranking Food item Contribution to intake (%) Cumulative contribution (%)
1 Grain-based desserts 8.3 8.3
2 Regular cheese 6.1 14.4
3 Sausage, franks, bacon, and ribs 6.0 20.4
4 Chicken and chicken mixed dishes 5.7 26.1
5 Pizza 5.7 31.8
6 Burgers 5.1 36.9
7 Beef and beef mixed dishes 4.8 41.7
8 Mexican mixed dishes 4.4 46.1
9 Dairy desserts 4.3 50.4
10 Candy 4.2 54.5
11 Pasta and pasta dishes 3.3 57.8
12 Fried white potatoes 3.2 61.1
13 Eggs and egg mixed dishes 3.2 64.2
14 Reduced fat milk 3.0 67.2
15 Whole milk 2.6 69.9
16 Yeast breads 2.5 72.3
17 Cold cuts 2.2 74.5
18 Butter 2.2 76.7
a: Specific foods contributing at least 1% of stearic acid in descending order: Nuts/seeds and nut/seed mixed dishes, pork and pork mixed dishes, potato/corn/other chips, quickbreads, salad dressing, soups, crackers, other white potatoes.
b: NHANES = National Health and Nutrition Examination Survey.

Last Modified: 18 Oct 2013