# Usual Intake of Frankfurters, Sausages, & Luncheon Meats

Table 22 includes the mean, standard error of the mean, and percentiles of the distribution of intake; Appendix Table A22 provides percentile values (rounded) and their standard errors.

Age(years) N1 Cooked Lean Ounce Equivalents4 Mean (SE)2 5% 10% 25% 50% 75% 1515 0.6 (0.04) 0.12 0.17 0.29 0.48 0.75 1.08 1.32 1701 0.7 (0.04) 0.16 0.22 0.36 0.59 0.90 1.26 1.52 1061 0.9 (0.05) 0.21 0.28 0.45 0.73 1.12 1.58 1.92 1424 1.1 (0.08) 0.27 0.36 0.58 0.93 1.39 1.94 2.35 1100 1.1 (0.08) 0.26 0.36 0.58 0.94 1.44 2.01 2.44 1466 1.2 (0.05) 0.30 0.41 0.65 1.04 1.57 2.20 2.64 1252 1.1 (0.06) 0.28 0.37 0.60 0.95 1.45 2.04 2.46 832 0.8 (0.06) 0.18 0.25 0.41 0.68 1.07 1.54 1.88 4650 1.1 (0.04) 0.27 0.37 0.59 0.96 1.47 2.06 2.50 1112 0.7 (0.04) 0.18 0.25 0.40 0.64 0.93 1.27 1.49 1362 0.6 (0.03) 0.14 0.19 0.32 0.51 0.79 1.10 1.32 1325 0.7 (0.05) 0.17 0.24 0.39 0.63 0.96 1.34 1.60 1595 0.6 (0.03) 0.14 0.20 0.33 0.55 0.86 1.20 1.44 1284 0.6 (0.03) 0.12 0.17 0.28 0.47 0.75 1.09 1.32 860 0.5 (0.04) 0.10 0.13 0.23 0.39 0.63 0.92 1.12 5064 0.6 (0.02) 0.13 0.18 0.31 0.53 0.83 1.18 1.42 17889 0.8 (0.02) 0.17 0.23 0.40 0.68 1.09 1.60 1.99
1: Number of persons in sample.
2: Standard error of the mean (df=30).
3: Standard errors of the percentiles are presented in Appendix Table A22.
4: 1 ounce equivalent = 1 ounce cooked lean meat, poultry, or fish.
Age(years) Cooked Lean Ounce Equivalents2 5% (SE)1 10% (SE) 25% (SE) 50% (SE) 75% (SE) 0.1 (0.04) 0.2 (0.05) 0.3 (0.05) 0.5 (0.04) 0.8 (0.06) 1.1 (0.11) 1.3 (0.15) 0.2 (0.05) 0.2 (0.05) 0.4 (0.05) 0.6 (0.04) 0.9 (0.06) 1.3 (0.11) 1.5 (0.16) 0.2 (0.03) 0.3 (0.03) 0.5 (0.04) 0.7 (0.05) 1.1 (0.07) 1.6 (0.10) 1.9 (0.13) 0.3 (0.03) 0.4 (0.03) 0.6 (0.04) 0.9 (0.06) 1.4 (0.10) 1.9 (0.15) 2.3 (0.19) 0.3 (0.04) 0.4 (0.05) 0.6 (0.06) 0.9 (0.08) 1.4 (0.10) 2.0 (0.14) 2.4 (0.17) 0.3 (0.03) 0.4 (0.03) 0.7 (0.04) 1.0 (0.04) 1.6 (0.07) 2.2 (0.11) 2.6 (0.15) 0.3 (0.03) 0.4 (0.03) 0.6 (0.04) 1.0 (0.06) 1.5 (0.09) 2.0 (0.13) 2.5 (0.17) 0.2 (0.03) 0.3 (0.04) 0.4 (0.04) 0.7 (0.06) 1.1 (0.08) 1.5 (0.11) 1.9 (0.13) 0.3 (0.03) 0.4 (0.03) 0.6 (0.03) 1.0 (0.03) 1.5 (0.05) 2.1 (0.09) 2.5 (0.13) 0.2 (0.03) 0.3 (0.04) 0.4 (0.05) 0.6 (0.05) 0.9 (0.05) 1.3 (0.08) 1.5 (0.13) 0.1 (0.02) 0.2 (0.03) 0.3 (0.04) 0.5 (0.04) 0.8 (0.05) 1.1 (0.07) 1.3 (0.11) 0.2 (0.03) 0.2 (0.04) 0.4 (0.04) 0.6 (0.04) 1.0 (0.06) 1.3 (0.11) 1.6 (0.16) 0.1 (0.03) 0.2 (0.03) 0.3 (0.04) 0.6 (0.04) 0.9 (0.04) 1.2 (0.06) 1.4 (0.09) 0.1 (0.02) 0.2 (0.03) 0.3 (0.03) 0.5 (0.04) 0.8 (0.04) 1.1 (0.07) 1.3 (0.09) 0.1 (0.02) 0.1 (0.03) 0.2 (0.03) 0.4 (0.04) 0.6 (0.05) 0.9 (0.07) 1.1 (0.11) 0.1 (0.02) 0.2 (0.03) 0.3 (0.03) 0.5 (0.03) 0.8 (0.03) 1.2 (0.05) 1.4 (0.09) 0.2 (0.02) 0.2 (0.02) 0.4 (0.02) 0.7 (0.02) 1.1 (0.02) 1.6 (0.04) 2.0 (0.06)
1: Standard error of the percentile.
2: 1 ounce equivalent = 1 ounce cooked lean meat, poultry, or fish.

## Suggested Citation

Suggested citation for information contained on this page:

Usual Intake of Frankfurters, Sausages, & Luncheon Meats. Applied Research Program Web site. National Cancer Institute. http://appliedresearch.cancer.gov/diet/usualintakes/pop/2001-04/meat_processed.html. Updated April 2, 2014. Accessed April 17, 2014.