Table 2

Contribution (%) of each food group to total protein estimated by a brief-type diet history questionnaire among 2108 elderly Japanese women
Food group Mean ± SD
Animal food
   Fish and shellfish 30.4 ± 12.1
   Meat 14.0 ± 7.15
   Dairy products 6.14 ± 4.73
   Eggs 6.10 ± 3.72
Plant food
   Cereals 18.1 ± 7.58
   Pulses 9.41 ± 4.90
   Confectionaries 5.85 ± 4.61
   Vegetables 5.57 ± 2.38
   Non-alcohol beverages 1.77 ± 1.02
   Potatoes 1.52 ± 1.17
   Fruits 1.06 ± 0.77
   Alcohol beverages 0.07 ± 0.39

SD, standard deviation.

Kobayashi et al.

Kobayashi et al. Nutrition Journal 2013 12:164   doi:10.1186/1475-2891-12-164

Open Data