Sources of Cholesterol among the U.S. Population, 2005-06


Objective

The purpose of this research was to identify the contributions of specific foods to intake of cholesterol in the U.S. population age 2 years and older.

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Methods

We used the 2005-06 National Health and Nutrition Examination Survey (NHANES)External Web Site Policy to determine the contribution of specific foods to intake of cholesterol. The dietary intake data collected in the survey were catalogued according to discrete food codes. For this analysis, food codes representing similar foods -- such as the various types of pasta dishes -- were combined to provide an indication of the contribution of distinct food items to intake of the dietary component being studied. That is, the food codes were sorted into 96 mutually exclusive food categories, termed specific foods.

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Figure

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Tables

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Key Findings

The top five sources of cholesterol are eggs and egg mixed dishes, chicken and chicken mixed dishes, beef and beef mixed dishes, burgers, and regular cheese.

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Suggested Citation

Suggested citation for information contained on this page:

Sources of Cholesterol among the U.S. Population, 2005-06. Epidemiology and Genomics Research Program website. National Cancer Institute. http://epi.grants.cancer.gov/diet/foodsources/cholesterol/. Updated April 22, 2016. Accessed August 27, 2016.

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