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-18. Dietary Sources of Cholesterol Listed in Decreasing Order

  Cholesterol 1994–1996
(mean = 270 mg)
Food Group Ranking Percent Total Percent Cumulative
Eggs
 1 29.3 29.3
Beef
 2 16.1 45.4
Poultry
 3 12.2 57.6
Cheese
 4 5.8 63.4
Milk
 5 5.0 68.4
Fish/shellfish*
 6 3.7 72.1
Cakes/cookies/
quick breads/
doughnuts
7 3.3 75.4
Pork (fresh unprocessed)
 8 2.8 78.2
Ice cream/
sherbet/
frozen yogurt
 9 2.5 80.7
Sausage
 10 2.0 82.7

*This category does not include canned tuna.

Adapted from Cotton PA, Subar AF, Friday JE, Cook A. Dietary Sources of Nutrients among U.S. Adults, 1994–1996. 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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