TABLE 4—
Saturated Fatty Acid Profile of Food Types High in Naturally Occurring Saturated Fat: Meta-Analysis of the Association of Food Sources of Saturated Fat With Mortality: January 1952–May 2012
| Food Type | Saturated Fat Content, g/100 g | Predominant Saturated Fatty Acid, Type (g/100 g) | Other Major Contributing Saturated Fatty Acids, Type (g/100 g) |
| Meata | 7.2 | 16:0 (4.1) | 18:0 (2.0), 14:0 (0.6) |
| Processed meatb | 11.6 | 16:0 (7.1) | 18:0 (3.9), 14:0 (0.5) |
| Milkc | 1.9 | 16:0 (0.8) | 18:0 (0.4), 14:0 (0.3) |
| Yogurtd | 2.1 | 16:0 (0.9) | 14:0 (0.3), 18:0 (0.3) |
| Cheesee | 21.1 | 16:0 (9.8) | 18:0 (4.0), 14:0 (3.3) |
| Butterf | 51.4 | 16:0 (21.7) | 18:0 (10.0), 14:0 (7.4) |
Source. US Department of Agrictulture.56
a
Derived from beef, ground, 70% lean meat or 30% fat, cooked.
b
Derived from luncheon meat, pork, beef.
c
Derived from milk, whole, 3.25% milk fat.
d
Derived from yogurt, plain, whole milk.
e
Derived from cheese, cheddar.
f
Derived from butter, without salt.