Foods contributing to absolute intake and variance in intake of selected vitamins, minerals and dietary fiber in middle-aged Japanese

Using 351 one-day weighed diet records, we selected foods providing vitamin s, minerals and dietary fiber according to contribution analysis (CA) and m ultiple regression analysis (MRA). Vitamin C was supplied by various vegeta bles and fruits, and carotene was specifically derived from green-yellow ve getables based on MRA as well as CA. Vitamin A was provided by green-yellow vegetables, fruits, chicken egg and milk (whole) according to CA; whereas chicken liver and pork liver were major sources according to MRA. Vitamin E was mainly of vegetable origin as determined by CA, and largely of spinach , safflower oil and pumpkin as determined by MRA. Vitamin D was mainly deri ved from chicken egg, fish and mushroom based on CA, and particularly from fish based on MRA. Calcium was supplied by milk (whole), soy products and c hicken egg as determined by CA; while milk, tofu and various small fishes w ere the main contributors to variance. Magnesium was provided by soy produc ts, well-milled rice and spinach according to both analyses, and iron by ch icken egg, spinach and soy products. Zinc was largely derived from well-mil led rice, followed by chicken egg and milk (whole) as determined by CA, and copper was provided by well-milled rice, soy and wheat products. Dietary f iber was supplied by vegetable sources, whether water soluble or insoluble, based on both analytic methods.