Copyright
©The Author(s) 2005.
World J Gastroenterol. Jul 14, 2005; 11(26): 4078-4084
Published online Jul 14, 2005. doi: 10.3748/wjg.v11.i26.4078
Published online Jul 14, 2005. doi: 10.3748/wjg.v11.i26.4078
Table 5 Percentage contribution of the top five foods for fat and carbohydrate
| Fat | Carbohydrate | ||||||||||
| Rural | Urban | Combined | Rural | Urban | Combined | ||||||
| Peanut oil | 21.7 | Peanut oil | 24.2 | Peanut oil | 22.9 | Rice | 70.4 | Rice | 67.5 | Rice | 70.4 |
| Pork | 20.2 | Mixed oil | 17.6 | Pork | 17.4 | Noodle | 3.2 | Noodle | 3.3 | Noodle | 3.2 |
| Mixed oil | 13.3 | Pork | 15.7 | Mixed oil | 15.6 | Bread | 2.3 | Bread | 3.0 | Bread | 2.3 |
| Lard | 13.1 | Lard | 11.0 | Lard | 11.0 | Rice noodles | 1.7 | Rice noodles | 2.1 | Rice noodles | 1.7 |
| Pork chops | 3.7 | Pork chops | 3.6 | Pork chops | 3.6 | White sugar | 1.6 | White sugar | 1.9 | White sugar | 1.6 |
- Citation: Song FY, Toshiro T, Li K, Yu P, Lin XK, Yang HL, Deng XL, Zhang YQ, Lv LW, Huang XE, Kazuo T. Development of a semi-quantitative food frequency questionnaire for middle-aged inhabitants in the Chaoshan area, China. World J Gastroenterol 2005; 11(26): 4078-4084
- URL: https://www.wjgnet.com/1007-9327/full/v11/i26/4078.htm
- DOI: https://dx.doi.org/10.3748/wjg.v11.i26.4078