Based on intake data from CFSII (1994–1996, 1998), median n-6 polyunsaturated fatty acid (linoleic acid) intake ranged from approximately 12 to 17 g/d for men and 9 to 11 g/d for women (Appendix Table E-9).

Polyunsaturated fatty acids have been reported to contribute approximately 5 to 7 percent of total energy intake in diets of adults (Allison et al., 1999; Fischer et al., 1985). Most (approximately 85 to 90 percent) n-6 polyunsaturated fatty acids are consumed in the form of linoleic acid. Other n-6 polyunsaturated fatty acids, such as arachidonic acid and γ-linolenic acid, are present in small amounts in the diet.

The major sources of n-3 fatty acids include certain vegetable oils and fish (Kris-Etherton et al., 2000). Vegetable oils such as soybean and flaxseed oils contain high amounts of α-linolenic acid. Fish oils provide a mixture of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and fatty fish are the major dietary sources of EPA and DHA. Smaller amounts are also present in meat and eggs.

Based on intake data from CFSII (1994–1996, 1998), the total n-3 fatty intake for men and women ranged from approximately 1.3 to 1.8 g/d and 1.0 to 1.2 g/d, respectively (Appendix Table E-10). These findings are similar to that reported by Kris-Etherton and coworkers (2000), who also reported that the average intake of n-3 polyunsaturated fatty acids was approximately 0.7 percent of energy. The median intake of α-linolenic acid ranged from approximately 1.2 to 1.6 g/d for men and 0.9 to 1.1 g/d for women (Appendix Table E-11). For all adults, the median intakes of EPA and DHA ranged from 0.004 to 0.007 and 0.052 to 0.093 g/d, respectively (Appendix Tables E-12 and E-14). The median intake of DHA ranged from 0.066 to 0.093 g/d for men and 0.052 to 0.069 g/d for women (Appendix Table E-14). Docosapentaenoic acid provided only 0.001 to 0.005 g/d (Appendix Table E-13).

Front Matter (R1-R26)

Summary (1-20)

1. Introduction to Dietary Reference Intakes (21-37)

2. Methods and Approaches Used (38-52)

3. Relationship of Macronutrients and Physical Activity to Chronic Disease (53-83)

4. A Model for the Development of Tolerable Upper Intake Levels (84-106)

5. Energy (107-264)

6. Dietary Carbohydrates: Sugars and Starches (265-338)

7. Dietary, Functional, and Total Fiber (339-421)

8. Dietary Fats: Total Fat and Fatty Acids (422-541)

9. Cholesterol (542-588)

10. Protein and Amino Acids (589-768)

11. Macronutrients and Healthful Diets (769-879)

12. Physical Activity (880-935)

13. Applications of Dietary Reference Intakes for Macronutrients (936-967)

14. A Research Agenda (968-971)

Appendix A: Glossary and Acronyms (972-977)

Appendix B: Origin and Framework of the Development of Dietary Reference Intakes (978-984)

Appendix C: Acknowledgments (985-987)

Appendix D: Dietary Intake Data from the Third National Health and Nutrition Examination Survey (NHANES III), 1988-1994 (988-1027)

Appendix E: Dietary Intake Data from the Continuing Survey of Food Intakes by Individuals (CSFII) 1994-1996, 1998 (1028-1065)

Appendix F: Canadian Dietary Intake Data, 1990-1997 (1066-1075)

Appendix G: Special Analyses for Dietary Fats (1076-1077)

Appendix H: Body Composition Data Based on the Third National Health and Nutrition Examination Survey (NHANES III), 1988-1994 (1078-1103)

Appendix I: Doubly Labeled Water Data Used to Predict Energy Expenditure (1104-1202)

Appendix J: Association of Added Sugar Intake and Intake of Other Nutrients (1203-1225)

Appendix K: Data Comparing Carbohydrate Intake to Intake of Other Nutrients from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994-1996, 1998 (1226-1243)

Appendix L: Options for Dealing with Uncertainties (1244-1249)

Appendix M: Nitrogen Balance Studies Used to Estimate the Protein Requirements in Adults (1250-1258)

Biographical Sketches of Panel and Subcommittee Members (1259-1274)

Index (1275-1318)

Summary Tables, Dietary Reference Intakes (1319-1331)