Table 3

Five major sources of thiamin and their percent contribution by ethnic group and gender*
African Americans Native Hawaiians Japanese Americans Latino-Mexico Latinos-US Caucasians
Food items Women (%) Men (%) Women (%) Men (%) Women (%) Men (%) Women (%) Men (%) Women (%) Men (%) Women (%) Men (%)
Cereals 19.2 18.4 15.6 13.9 15.6 14.8 22.3 9.7 17.1 15.6 18.8 19.0
Bread 11.2 11.8 11.6 11.2 11.4 10.1 8.2 16.9 12.8 11.9 13.8 12.3
Orange/GF/pomelo 6.1 6.7 5.6 4.9 6.9 5.3 6.2 4.9 5.6 4.9 5.4 4.9
Pork & ham 3.4 4.9 4.4 5.6 3.2 4.5 4.2 n/a 3.9 5.1 3.1 4.4
Rice n/a 4.6 6.4 9.3 10.5 13.7 3.4 5.1 6.5 8.7 n/a n/a
Pasta with TS or cheese 4.3 n/a n/a n/a n/a n/a n/a n/a n/a n/a 5.1 5.0
Muffins/doughnuts n/a n/a n/a n/a n/a n/a n/a 4.5 n/a n/a n/a n/a
Total [%] 44.2 46.4 43.6 44.9 47.6 48.4 44.3 41.1 45.9 46.2 46.2 45.6

* Top source for each ethnic-sex group is bolded; items that did not appear in the top 5 for a particular ethnic sex group are indicated by n/a (not applicable); TS, Tomato sauce; GF, Grapefruits.

Sharma et al.

Sharma et al. Nutrition Journal 2013 12:65   doi:10.1186/1475-2891-12-65

Open Data