TABLE OF CONTENTS Page No.

11. INTAKE OF MEAT AND DAIRY PRODUCTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 11.1. INTAKE STUDIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 11.1.1. U. S. Department of Agriculture Nationwide Food Consumption Survey and Continuing Survey of Food Intake by Individuals . . . . 1 11.1.2. Key Meat and Dairy Products Intake Study Based on the CSFII . 2 11.1.3. Relevant Meat and Dairy Products Intake Studies . . . . . . . . . . . . 3 11.2. FAT CONTENT OF MEAT AND DAIRY PRODUCTS . . . . . . . . . . . . . . . . . . 6 11.3. CONVERSION BETWEEN AS CONSUMED AND DRY WEIGHT INTAKE RATES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 11.4. RECOMMENDATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 11.5. REFERENCES FOR CHAPTER 11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 1 11. INTAKE OF MEAT AND DAIRY PRODUCTS Consumption of meat, poultry, and dairy products is fat content in meat and dairy products. Recommendations a potential pathway of exposure to toxic chemicals. These are based on average and upper percentile intake among the food sources can become contaminated if animals are general population of the U. S. Available data have been exposed to contaminated media ( i. e., soil, water, or feed classified as being either a key or a relevant study based on crops). the considerations discussed in Volume I, Section 1.3.1 of The U. S. Department of Agriculture's ( USDA) the Introduction. Recommendations are based on data from Nationwide Food Consumption Survey ( NFCS) and the 1989 91 CSFII survey, which was considered the only Continuing Survey of Food Intakes by Individuals ( CSFII) key intake study for meats and dairy products. Other are the primary sources of information on intake rates of relevant studies are also presented to provide the reader meat and dairy products in the United States. Data from the with added perspective on this topic. It should be noted that NFCS have been used in various studies to generate most of the studies presented in this section are based on consumer only and per capita intake rates for both data from USDA's NFCS and CSFII. The USDA NFCS individual meat and dairy products and total meat and dairy and CSFII are described below. products. CSFII 1989 91 survey data have been analyzed by EPA to generate per capita intake rates for various food items and food groups. As described in Volume II, Chapter 9  Intake of Fruits and Vegetables, consumer only intake is defined as the quantity of meat and dairy products consumed by individuals who ate these food items during The NFCS and CSFII are the basis of much of the the survey period. Per capita intake rates are generated by data on meat and dairy intake presented in this section. averaging consumer only intakes over the entire population Data from the 1977 78 NFCS are presented because the of users and non users. In general, per capita intake rates data have been published by USDA in various reports and are appropriate for use in exposure assessments for which reanalyzed by various EPA offices according to the food average dose estimates for the general population are of items/ groups commonly used to assess exposure. Published interest because they represent both individuals who ate the one day data from the 1987 88 NFCS and 1994 and 1995 foods during the survey period and individuals who may eat CSFII are also presented. Recently, EPA conducted an the food items at some time, but did not consume them analysis of USDA's 1989 91 CSFII. These data were the during the survey period. most recent food survey data that were available to the Intake rates may be presented on either an as public at the time that EPA analyzed the data for this consumed or dry weight basis. As consumed intake rates Handbook. The results of EPA's analyses are presented ( g/ day) are based on the weight of the food in the form that here. Detailed descriptions of the NFCS and CSFII data are it is consumed. In contrast, dry weight intake rates are presented in Volume II, Chapter 9  Intake of Fruits and based on the weight of the food consumed after the moisture Vegetables. content has been removed. In calculating exposures based Individual average daily intake rates calculated from on ingestion, the unit of weight used to measure intake NFCS and CSFII data are based on averages of reported should be consistent with those used in measuring the individual intakes over one day or three consecutive days. contaminant concentration in the produce. Fat content data Such short term data are suitable for estimating average are also presented for various meat and dairy products. daily intake rates representative of both short term and These data are needed for converting between residue levels long term consumption. However, the distribution of on a whole weight or as consumed basis and lipid basis. average daily intake rates generated using short term data Intake data from the individual component of the NFCS and ( e. g., 3 day) do not necessarily reflect the long term CSFII are based on " as eaten" ( i. e., cooked or prepared) distribution of average daily intake rates. The distributions forms of the food items/ groups. Thus, corrections to generated from short term and long term data will differ to account for changes in portion sizes from cooking losses are the extent that each individual's intake varies from day to not required. day; the distributions will be similar to the extent that The purpose of this section is to provide: ( 1) intake individuals' intakes are constant from day to day. data for individual meat and dairy products, total meat, and Day to day variation in intake among individuals total dairy; ( 2) guidance for converting between as will be great for food item/ groups that are highly seasonal consumed and dry weight intake rates; and ( 3) data on the 11.1. INTAKE STUDIES 11.1.1. U. S. Department of Agriculture Nationwide Food Consumption Survey and Continuing Survey of Food Intake by Individuals Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 2 August 1997 and for items/ groups that are eaten year around but that are presented in Volume I, Chapter 7, Body Weight) should be not typically eaten every day. For these foods, the intake used because the total survey population included children distribution generated from short term data will not be a as well as adults. good reflection of the long term distribution. On the other The advantages of using the 1989 91 CSFII data set hand, for broad categories of foods ( e. g., total meats) which are that the data are expected to be representative of the are eaten on a daily basis throughout the year with minimal U. S. population and that it includes data on a wide variety seasonality, the short term distribution may be a reasonable of food types. The data set was the most recent of a series approximation of the true long term distribution, although of publicly available USDA data sets ( i. e., NFCS 1977 78; it will show somewhat more variability. In this and the NFCS 1987 88; CSFII 1989 91) at the time the analysis following section then, distributions are shown only for the was conducted for this Handbook, and should reflect recent following broad categories of foods: total meats and total eating patterns in the United States. The data set includes dairy products. Because of the increased variability of the three years of intake data combined. However, the 1989 91 short term distribution, the short term upper percentiles CSFII data are based on a three day survey period. Shortshown will overestimate somewhat the corresponding term dietary data may not accurately reflect long term eating percentiles of the long term distribution. patterns. This is particularly true for the tails of the 11.1.2. Key Meat and Dairy Products Intake Study Based on the CSFII U. S. EPA Analysis of 1989 91 USDA CSFII Data  EPA conducted an analysis of USDA's 1989 91 CSFII data set. The general methodology used in analyzing the data is presented in Volume II, Chapter 9  Intake of Fruits and Vegetables of this Handbook. Intake rates were generated for the following meat and dairy products: total meats, total dairy, beef, pork, poultry, game, and eggs. Appendix 9B presents the food categories and codes used in generating intake rates for these food groups. These data have been corrected to account for mixtures as described in Volume II, Chapter 9  Intake of Fruits and Vegetables and Appendix 9A. However, it should be noted that although total meats account for items such as luncheon meats, sausages, and organ meats, these items are not included in the individual meat groups ( i. e., beef, poultry, etc.). Per capita intake rates for total meat and total dairy are presented in Tables 11 1 and 11 2 at the end of this Chapter. Tables 11 3 to 11 7 present per capita intake data for individual meats and eggs. The results are presented in units of g/ kg day. Thus, use of these data in calculating potential dose does not require the body weight factor to be included in the denominator of the average daily dose ( ADD) equation. It should be noted that converting these intake rates into units of g/ day by multiplying by a single average body weight is inappropriate, because individual intake rates were indexed to the reported body weights of the survey respondents. However, if there is a need to compare the intake data presented here to intake data in units of g/ day, a body weight less than 70 kg ( i. e., approximately 60 kg; calculated based on the number of respondents in each age category and the average body weights for these age groups, as distribution of food intake. In addition, the adjustment for including mixtures adds uncertainty to the intake rate distributions. The calculation for including mixtures assumes that intake of any mixture includes all of the foods identified and the proportions specified in Appendix Table 9A 1. This assumption yields valid estimates of per capita consumption, but results in overestimates of the proportion of the population consuming individual meats; thus, the quantities reported in Tables 11 3 to 11 7 should be interpreted as upper bounds on the proportion consuming beef, pork, poultry, game, and eggs. The data presented in this handbook for the USDA 1989 91 CSFII is not the most up to date information on food intake. USDA has recently made available the data from its 1994 and 1995 CSFII. Over 5,500 people nationwide participated in both of these surveys, providing recalled food intake information for 2 separate days. Although the two day data analysis has not been conducted, USDA published the results for the respondents' intakes on the first day surveyed ( USDA, 1996a, b). USDA 1996 survey data will be made available later in 1997. As soon as 1996 data are available, EPA will take steps to get the 3 year data ( 1994, 1995, and 1996) analyzed and the food ingestion factors updated. Meanwhile, Table 11 8 presents a comparison of the mean daily intakes per individual in a day for the major meat and dairy groups from USDA survey data from years 1977 78, 1987 88, 1989 91, 1994, and 1995. This table shows that food consumption patterns have changed for beef and meat mixtures when comparing 1977 and 1995 data. In particular, consumption of beef decreased by 50 percent when comparing data from 1977 and 1995, while consumption of meat mixtures increased by 44 percent. However, consumption of the food items presented in Table 11 8 has remained fairly constant when Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 3 comparing values from 1989 91 with the most recent data in Table 11 9. These data are based on both consumers and from 1994 and 1995. Meat mixtures show the largest non consumers of these food items. Data for specific change with an increase of 16 percent from 1989 to 1995. subgroups of the population are not presented in this This indicates that the 1989 91 CSFII data are probably section, but are available through OPP via direct request. adequate for assessing ingestion exposure for current The data in Table 11 9 may be useful for estimating the populations; however, these data should be used with risks of exposure associated with the consumption of the caution. various meat, poultry, and dairy products presented. It It is interesting to note that there was not much should be noted that these data are indexed to the reported variation in beef and poultry consumption from 1989 91 to body weights of the survey respondents and are expressed 1995. This seems to contradict the other USDA reports in units of grams of food consumed per kg body weight per that show that in recent years the U. S. population has been day. Consequently, use of these data in calculating potential substituting beef for other sources of protein such as poultry dose does not require the body weight factor in the and fish. One of those reports is the report titled Meat and denominator of the average daily dose ( ADD) equation. It Poultry Inspection; 1994 Report of the Secretary of should also be noted that conversion of these intake rates Agriculture to the U. S. Congress ( USDA, 1994). This into units of g/ day by multiplying by a single average body USDA report shows a 39% increase in the number of weight is not appropriate because the DRES data base did poultry inspected at federally inspected plants in 1994 not rely on a single body weight for all individuals. Instead, compared to 1984. In contrast, the number of meat animals DRES used the body weights reported by each individual inspected at federally inspected plants increased only by 2% surveyed to estimate consumption in units of g/ kg day. from 1984 to 1994. This trend in food consumption The advantages of using these data are that complex patterns was also reported in the USDA report titled Food food dishes have been disaggregated to provide intake rates Consumption, Prices, and Expenditures, 1970 92 ( USDA, for a variety of meat, poultry, and dairy products. These 1993). This report shows that in 1992, consumption among data are also based on the individual body weights of the Americans averaged 18 pounds less red meat, 26 pounds respondents. Therefore, the use of these data in calculating more poultry, and 3 pounds more fish and shellfish than in exposure to toxic chemicals may provide more 1970. This apparent contradiction may be explained by representative estimates of potential dose per unit body assuming that most of the increase in poultry consumption weight. However, because the data are based on NFCS has occured in the meat mixtures and grain mixtures short term dietary recall, the same limitations discussed categories. There has been a considerable shift from previously for other NFCS data sets also apply here. In consuming individual food items to food in mixtures ( such addition, consumption patterns may have changed since the as pizza, tacos, burritos, frozen entrees, and salads from data were collected in 1977 78. OPP is in the process of grocery stores). This may explain why, in Table 11 8, translating consumption information from the USDA CSFII domestic consumption has remained fairly constant in the 1989 91 survey to be used in DRES. past few years.

11.1.3. Relevant Meat and Dairy Products Intake Studies The U. S. EPA's Dietary Risk Evaluation System ( DRES)  U. S. EPA, Office of Pesticide Programs ( OPP)  ( USDA, 1996a; 1996b). The mean per capita intake rates EPA OPP's DRES contains per capita intake rate data for for meat and dairy products are presented in Tables 11 10 various items of meat, poultry, and dairy products for 22 and 11 11 for meats and Tables 11 12 and 11 13 for dairy subgroups ( age, regional, and seasonal) of the population. based on intake data for one day from the 1977 78 and As described in Volume II, Chapter 9  Intake of Fruits and 1987 88 USDA NFCSs. Tables 11 14 and 11 15 present Vegetables, intake data in DRES were generated by similar data from the 1994 and 1995 CSFII for meats and determining the composition of 1977/ 78 NFCS food items dairy products, respectively. and disaggregating complex food dishes into their The advantages of using these data are that they component raw agricultural commodities ( RACs) ( White et provide mean intake estimates for all meat, poultry, and al., 1983). The DRES per capita, as consumed intake rates dairy products. The consumption estimates are based on for all age/ sex/ demographic groups combined are presented Food and Nutrient Intakes of Individuals in One Day in the U. S., USDA ( 1980, 1992, 1996a, 1996b)  USDA calculated mean per capita intake rates for meat and dairy products using NFCS data from 1977 78 and 1987 88 ( USDA, 1980; 1992) and CSFII data from 1994 and 1995 Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 4 August 1997 short term ( i. e., 1 day) dietary data which may not reflect basis. These data, however, may not reflect current long term consumption. consumption patterns because they are based on 1977 78 U. S. EPA  Office of Radiation Programs  The U. S. EPA Office of Radiation Programs ( ORP) has also used the USDA ( 1993)  Food Consumption, Prices, and USDA 1977 78 NFCS to estimate daily food intake. ORP uses food consumption data to assess human intake of radionuclides in foods ( U. S. EPA, 1984a; 1984b). The 1977 78 NFCS data have been reorganized by ORP, and food items have been classified according to the characteristics of radionuclide transport. The mean per capita dietary intake of food sub classes ( milk, other dairy products, eggs, beef, pork, poultry, and other meat) grouped by age for the U. S. population is presented in Table 11 16. The mean daily intake rates of meat, poultry, and dairy products for the U. S. population grouped by regions are presented in Table 11 17. Because this study was based on the USDA NFCS, the limitations and advantages associated with the USDA NFCS data also apply to these data. Also, consumption patterns may have changed since the data were collected in 1977 78. U. S. EPA  Office of Science and Technology  The USDA ( 1993) estimated per capita consumption U. S. EPA Office of Science and Technology ( OST) within data for meat, poultry, and dairy products from 1970 1992 the Office of Water ( formerly the Office of Water ( 1992 data are preliminary). In this section, the 1991 Regulations and Standards) used data from the FDA values, which are the most recent final data, are presented. revision of the Total Diet Study Food Lists and Diets The meat consumption data were reported as carcass ( Pennington, 1983) to calculate food intake rates. OST uses weight, retail weight equivalent, and boneless weight these consumption data in its risk assessment model for land equivalent. The poultry consumption data were reported as application of municipal sludge. The FDA data used are ready to cook ( RTC) weight, retail weight, and boneless based on the combined results of the USDA 1977 78 NFCS weight ( USDA, 1993). USDA ( 1993) defined beef carcass and the second National Health and Nutrition Examination weight as the chilled hanging carcass, which includes the Survey ( NHANES II), 1976 80 ( U. S. EPA, 1989). kidney and attached internal fat ( kidney, pelvic, and heart Because food items are listed as prepared complex foods in fat), excludes the skin, head, feet, and unattached internal the FDA Total Diet Study, each item was broken down into organs. The pork carcass weight includes the skin and feet, its component parts so that the amount of raw commodities but excludes the kidney and attached internal fat. Retail consumed could be determined. Table 11 18 presents weight equivalents assume all food was sold through retail intake rates for meat, poultry, and dairy products for various foodstores; therefore, conversion factors ( Table 11 19) age groups. Estimated lifetime ingestion rates derived by were used to correct carcass or RTC to retail weight to U. S. EPA ( 1989) are also presented in Table 11 18. Note account for trimming, shrinkage, or loss of meat and that these are per capita intake rates tabulated as grams dry chicken at these retail outlets ( USDA, 1993). Boneless weight/ day. Therefore, these rates differ from those in the equivalent values for meat ( pork, veal, beef) and poultry previous tables because Pao et al. ( 1982) and U. S. EPA excludes all bones, but includes separable fat sold on retail ( 1984a, 1984b) report intake rates on an as consumed cuts of red meat. Pet food was considered as an apparent basis. source of food disappearance for poultry in boneless weight The EPA OST analysis provides intake rates for estimates, while pet food was excluded for beef, veal, and additional food categories and estimates of lifetime average pork ( USDA, 1993). Table 11 19 presents per capita daily intake on a per capita basis. In contrast to the other consumption in 1991 for red meat ( carcass weight, retail analyses of USDA NFCS data, this study reports the data in equivalent, and boneless trimmed equivalent) and poultry terms of dry weight intake rates. Thus, conversion is not ( RTC, retail equivalent for chicken only, and boneless required when contaminants are provided on a dry weight trimmed equivalent). Per capita consumption estimates data.

Expenditures, 1970 92  The USDA's Economic Research Service ( ERS) calculates the amount of food available for human consumption in the United States annually. Supply and utilization balance sheets are generated. These are based on the flow of food items from production to end uses. Total available supply is estimated as the sum of production ( i. e., some products are measured at the farm level or during processing), starting inventories, and imports ( USDA, 1993). The availability of food for human use commonly termed as " food disappearance" is determined by subtracting exported foods, products used in industries, farm inputs ( seed and feed) and end of the year inventories from the total available supply ( USDA, 1993). USDA ( 1993) calculates the per capita food consumption by dividing the total food disappearance by the total U. S. population. Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 5 based on boneless weights appear to be the most for each individual was estimated by multiplying the eating appropriate data for use in exposure assessments, because frequency of a particular food item by the average amount boneless meats are more representative of what people eaten per eating occasion. The data on the average amount would actually consume. Table 11 20 presents per capita eaten per eating occasion were obtained from the USDA consumption in 1991 for dairy products including eggs, NFCS survey. milk, cheese, cream, and sour cream. Table 11 21 presents the adult daily mean intake of One of the limitations of this study is that meat and poultry grouped by region and gender. The adult disappearance data do not account for losses from the food population was defined as consumers ages 19 and above supply from waste, spoilage, or foods fed to pets. Thus, ( NLMB, 1993). Beef consumption was high in all regions intake rates based on these data will overestimate daily compared to other meats and poultry ( Table 11 21). The consumption because they are based on the total quantity of average daily consumption of meat in the U. S. was 114.2 marketable commodity utilized. Therefore, these data may g/ day which included beef ( 57 percent), veal ( 0.5 percent), be useful for estimating bounding exposure estimates. It lamb ( 0.5 percent), game/ variety meats ( 8 percent), should also be noted that per capita estimates based on food processed meats ( 18 percent), and pork ( 16 percent) disappearance are not a direct measure of actual ( NLMB, 1993). Table 11 22 shows the amount of meat consumption or quantity ingested, instead the data are used consumed by the adult population grouped as non meat as indicators of changes in usage over time ( USDA, 1993). eaters ( 1 percent), light meat eaters ( 30 percent), medium An advantage of this study is that it provides per capita meat eaters ( 33 percent), and heavy meat eaters ( 36 consumption rates for meat, poultry, and dairy products percent). which are representative of long term intake because The advantage of this study is that the survey period disappearance data are generated annually. Daily per capita is longer ( i. e., 14 days) than any other food consumption intake rates are generated by dividing annual consumption survey. The survey is also based on a nationally by 365 days/ year. representative sample. The survey also accounts for foods National Live Stock and Meat Board ( 1993)  Eating in America Today: A Dietary Pattern and Intake Report  The National Live Stock and Meat Board ( NLMB) ( 1993) assessed the nutritional value of the current American diet based on two factors: ( 1) the composition of the foods consumed, and ( 2) the amount of food consumed. Data used in this study were provided by MRCA Information Services, Inc. through MRCA's Nutritional Marketing Information Division. The survey conducted by MRCA consisted of a 2,000 household panels of over 4,700 individuals. The survey sample was selected to be representative of the U. S. population. Information obtained from the survey by MRCA's Menu Census included food and beverage consumption over a period of 14 consecutive days. The head of the household recorded daily food and beverage consumption in home and away from home in diaries for each household member. The survey period was from July 1, 1990 through June 30, 1991. This ensured that all days carried equal weights and provided a seasonally balanced data set. In addition, nutrient intake data Individuals  Using data gathered in the 1977 78 USDA calculated by the MRCA's Nutrient Intake Database ( NID) NFCS, Pao et al. ( 1982) calculated percentiles for the ( based on the 1987 88 USDA Food Intake Study) and quantities of meat, poultry, and dairy products consumed information on food attitudes were also collected. It should per eating occasion by members of the U. S. population. be noted, however, that the 14 daily diaries provided only The data were collected during NFCS home interviews of the incidence of eating each food product by an individual, 37,874 respondents, who were asked to recall food intake but not the quantity eaten by each person. The intake rate for the day preceding the interview, and record food intake eaten as mixtures. However, only mean values are provided. Therefore, distribution of long term consumption patterns cannot be derived. In addition, the survey collects data on incidence of eating each food item and not actual consumption rates. This may introduce some bias in the results. The direction of this bias is unknown. AIHC ( 1994)  Exposure Factors Sourcebook  The AIHC Sourcebook ( AIHC, 1994) uses the data presented in the 1989 version of the Exposure Factors Handbook which reported data from the USDA 1977 78 NFCS. In this Handbook, new analyses of more recent data from the USDA 1989 91 CSFII are presented. Numbers, however, cannot be directly compared with previous values since the results from the new analysis are presented on a body weight basis. The Sourcebook was selected as a relevant study because it was not the primary source for the data used to make recommendations in this document. However, it is an alternative information source. Pao et al. ( 1982)  Foods Commonly Eaten by residue level g & product ' residue level g & fat x g & fat g & product Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 6 August 1997 ( Eqn. 11 1) the day of the interview and the day after the interview. and consumption data to estimate the fat contribution to the Quantities consumed per eating occasion, are presented in U. S. diet. Total fat content in grams, based on a 3 ounce Table 11 23. ( 85.05 g) cooked serving size, was reported for several The advantages of using these data are that they were categories ( retail composites) of meats. These data are derived from the USDA NFCS and are representative of the presented in Table 11 25 along with the corresponding U. S. population. This data set provides distributions of percent fat content values for each product. NLMB ( 1993) serving sizes for a number of commonly eaten meat, also reported that 0.17 grams of fat are consumed per gram poultry, and dairy products, but the list of foods is limited of meat ( i. e., beef, pork, lamb, veal, game, processed meats, and does not account for meat, poultry, and dairy products and variety meats) ( 17 percent) and 0.08 grams of fat are included in complex food dishes. Also, these data are based consumed per gram of poultry ( 8 percent). on short term dietary recall and may not accurately reflect The average total fat content of the U. S. diet was long term consumption patterns. Although these data are reported to be 68.3 g/ day. The meat group ( meat, poultry, based on the 1977 78 NFCS, serving size data have been fish, dry beans, eggs, and nuts) was reported to contribute collected but not published for the more recent USDA the most to the average total fat in the diet ( 41 percent) surveys. ( NLMB, 1993). Meats ( i. e., beef, pork, lamb, veal, game,

11.2. FAT CONTENT OF MEAT AND DAIRY PRODUCTS In some cases, the residue levels of contaminants in average total fat in the U. S. diet ( NLMB, 1993). Fat intake meat and dairy products are reported as the concentration of rates and the contributions of the major food groups to fat contaminant per gram of fat. This may be particularly true intake for heavy, medium, and light meat eaters, and non for lipophilic compounds. When using these residue levels, meat eaters are presented in Table 11 26 ( NLMB, 1993). the assessor should ensure consistency in the exposure NLMB ( 1993) also reported the average meat fat intake to assessment calculations by using consumption rates that are be 19.4 g/ day, with beef contributing about 50 percent of based on the amount of fat consumed for the meat or dairy the fat to the diet from all meats. Processed meats product of interest. Alternately, residue levels for the " as contributed 31 percent; pork contributed 14 percent; game consumed" portions of these products may be estimated by and variety meats contributed 4 percent; and lamb and veal multiplying the levels based on fat by the fraction of fat per contributed 1 percent to the average meat fat intake. product as follows: The Center for Disease Control ( CDC) ( 1994) used The resulting residue levels may then be used in conjunction on a 24 hour recall. TFEI was defined as " all nutrients ( i. e., with " as consumed" consumption rates. The percentages of protein, fat, carbohydrate, and alcohol) derived from lipid fat in meat and dairy products have been reported in consumption of foods and beverages ( excluding plain various publications. USDA's Agricultural Handbook drinking water) measured in kilocalories ( kcal)." Total Number 8 ( USDA, 1979 1984) provides composition data dietary fat intake was defined as " all fat ( i. e., saturated and for agricultural products. It includes a listing of the total unsaturated) derived from consumption of foods and saturated, monounsaturated, and polyunsaturated fats for beverages measured in grams." various meat and dairy items. Table 11 24 presents the CDC ( 1994) estimated and provided data on the total fat content for selected meat and dairy products taken mean daily TFEI and the mean percentages of TFEI from from Handbook Number 8. The total percent fat content is total dietary fat grouped by age and gender. The overall based on the sum of saturated, monounsaturated, and mean daily TFEI was 2,095 kcal for the total population and polyunsaturated fats. 34 percent ( or 82 g) of their TFEI was from total dietary fat The National Livestock and Meat Board ( NLMB) ( CDC, 1994). Based on this information, the mean daily fat ( 1993) used data from Agricultural Handbook Number 8 intake was calculated for the various age groups and processed meats, and variety meats) reportedly contribute less than 30 percent to the total fat of the average U. S. diet. The milk group contributes approximately 12 percent to the data from NHANES III to calculate daily total food energy intake ( TFEI), total dietary fat intake, and saturated fat intake for the U. S. population during 1988 to 1991. The sample population comprised 20,277 individuals ages 2 months and above, of which 14,001 respondents ( 73 percent response rate) provided dietary information based Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 7 IR = IR * [( 100 W)/ 100] ( Eqn. 11 2) dw ac IR = IR /[( 100 W)/ 100] ( Eqn. 11 3) ac dw where: IR = dry weight intake rate; dw IR = as consumed intake rate; and ac W = percent water content. genders ( see Appendix 11A for detailed calculation). Table Tables 11 1 and 11 2. From these tables, the mean and 11 27 presents the grams of fat per day obtained from the 95th percentile intake rates for meats are 2.1 g/ kg day and daily consumption of foods and beverages grouped by age 5.1 g/ kg day, respectively. The mean and 95th percentile and gender for the U. S. population, based on this intake rates for dairy products are 8.0 g/ kg day and 29.7 calculation. g/ kg day. It is important to note that the data presented in 11.3. CONVERSION BETWEEN AS CONSUMED AND DRY WEIGHT INTAKE RATES As noted previously, intake rates may be reported in these broad categories of food ( i. e., total meats and total terms of units as consumed or units of dry weight. It is dairy products), because they may be eaten on a daily basis essential that exposure assessors be aware of this difference throughout the year with minimal seasonality, the short term so that they may ensure consistency between the units used distribution may be a reasonable approximation of the longfor intake rates and those used for concentration data ( i. e., term distribution, although it will display somewhat if the unit of food consumption is grams dry weight/ day, increased variability. This implies that the upper then the unit for the amount of pollutant in the food should percentiles shown here will tend to overestimate the be grams dry weight). If necessary, as consumed intake corresponding percentiles of the true long term distribution. rates may be converted to dry weight intake rates using the Intake rates for the homeproduced form of these food moisture content percentages of meat, poultry and dairy items/ groups are presented in Volume II, Chapter 13. It products presented in Table 11 28 and the following should be noted that because these recommendations are equation: based on 1989 91 CSFII data, they may not reflect recent Dry weight" intake rates may be converted to " as consumed" exposure for current populations. rates by using:

11.4. RECOMMENDATIONS The 1989 91 CSFII data described in this section improving exposure assessments using population were used in selecting recommended meat, poultry, and distribution estimates. Presented for the Committee on dairy product intake rates for the general population and Risk Assessment Methodology, February 10 11, various subgroups of the United States population. The Washington, DC. general design of both key and relevant studies are National Livestock and Meat Board ( NLMB). ( 1993) summarized in Table 11 29. The recommended values for Eating in America today: A dietary pattern and intake intake of meat and dairy products are summarized in Table report. National Livestock and Meat Board. Chicago, 11 30 and the confidence ratings for the recommended IL. values for meat and dairy intake rates are presented in Table Pao, E. M.; Fleming, K. H.; Guenther, P. M.; Mickle, S. J. 11 31. Per capita intake rates for specific meat items, on a ( 1982) Foods commonly eaten by individuals: amount g/ kg day basis, may be obtained from Tables 11 3 to 11 7. per day and per eating occasion. U. S. Department of Percentiles of the intake rate distribution in the general Agriculture. Home Economics Report No. 44. population for total meat and total dairy are presented in Tables 11 1 through 11 7 are based on data collected over a 3 day period and may not necessarily reflect the long term distribution of average daily intake rates. However, for the most changes in consumption patterns. However, as indicated in Table 11 8, intake has remained fairly constant between 1989 91 and 1995. Thus, the 1989 91 CSFII data are believed to be appropriate for assessing ingestion 11.5. REFERENCES FOR CHAPTER 11 American Industrial Health Council ( AIHC). ( 1994) Exposure factors sourcebook. Washington, DC., AIHC. CDC. ( 1994) Dietary fat and total food energy intake. Third National Health and Nutrition Examination Survey, Phase 1, 1988 91. Morbidity and Mortality Weekly Report, February 25, 1994: 43( 7) 118 125. Finley, B. L.; Paustenbach, B. L. ( 1992) Opportunities for Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 8 August 1997 Pennington, J. A. T. ( 1983) Revision of the total diet USDA. ( 1994) Meat and poultry inspection; 1994 study food list and diets. J. Am. Diet. Assoc. report of the Secretary of Agriculture to the U. S. 82: 166 173. Congress. Washington, DC: U. S. Department of USDA. ( 1979 1984) Agricultural Handbook No. 8. Agriculture. United States Department of Agriculture. USDA. ( 1996a) Data tables: results from USDA's 1994 USDA. ( 1980) Food and nutrient intakes of individuals Continuing Survey of Food Intakes by Individuals and in one day in the United States, Spring 1977. U. S. 1994 Diet and Health Knowledge Survey. U. S. Department of Agriculture. Nationwide Food Department of Agriculture, Agricultural Research Consumption Survey 1977 1978. Preliminary Report Service, Riverdale, MD. No. 2. USDA. ( 1996b) Data tables: results from USDA's 1995 USDA. ( 1992) Food and nutrient intakes by individuals Continuing Survey of Food Intakes by Individuals and in the United States, 1 day, 1987 88. U. S. Department 1995 Diet and Health Knowledge Survey. U. S. of Agriculture, Human Nutrition Information Service. Department of Agriculture, Agricultural Research Nationwide Food Consumption Survey 1987 88, Service, Riverdale, MD. NFCS Rpt. No. 87 I 1. U. S. EPA. ( 1984a) An estimation of the daily average USDA. ( 1993) Food consumption, prices, and food intake by age and sex for use in assessing the expenditures ( 1970 1992) U. S. Department of radionuclide intake of individuals in the general Agriculture, Economic Research Service. Statistical population. EPA 520/ 1 84 021. Bulletin, No. 867. U. S. EPA. ( 1984b) An estimation of the daily food intake based on data from the 1977 1978 USDA Nationwide Food Consumption Survey. Washington, DC: Office of Radiation Programs. EPA 520/ 1 84 015. U. S. EPA. ( 1989) Development of risk assessment methodologies for land application and distribution and marketing of municipal sludge. Washington, DC: Office of Science and Technology. EPA 600/ 89/ 001. White, S. B.; Peterson, B.; Clayton, C. A.; Duncan, D. P. ( 1983) Interim Report Number 1: The construction of a raw agricultural commodity consumption data base. Prepared by Research Triangle Institute for EPA Office of Pesticide Programs. Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 9 Table 11 1. Per Capita Intake of Total Meats ( g/ kg day as consumed)

Population Percent Group Consuming Mean SE P1 P5 P10 P25 P50 P75 P90 P95 P99 P100 Total 96.4% 2.146 0.014 0 0.33 0.63 1.13 1.84 2.78 4.06 5.06 7.67 25.67 Age ( years)

< 01 66.7% 2.867 0.187 0 0 0 0 2.34 4.72 6.52 8.56 11.52 25.67 01 02 95.6% 4.384 0.116 0 1.07 1.58 2.70 4.13 5.38 7.69 8.41 11.88 21.61 03 05 97.5% 3.873 0.092 0 1.12 1.38 2.21 3.50 5.04 6.64 8.23 11.25 15.00 06 11 97.6% 3.011 0.052 0 0.66 1.02 1.80 2.78 3.98 5.12 6.08 8.38 11.68 12 19 97.7% 2.078 0.034 0 0.42 0.67 1.19 1.99 2.79 3.49 4.40 5.95 8.28 20 39 97.9% 1.923 0.019 0 0.39 0.64 1.09 1.73 2.54 3.49 4.14 5.46 8.37 40 69 97.3% 1.700 0.017 0 0.36 0.59 1.03 1.58 2.20 2.95 3.47 4.73 7.64 70 + 97.1% 1.531 0.028 0 0.32 0.49 0.89 1.42 2.03 2.73 3.20 4.28 6.63 Season Fall 97.1% 2.182 0.029 0 0.37 0.66 1.15 1.85 2.80 4.11 5.16 8.06 25.67 Spring 95.8% 2.053 0.027 0 0.26 0.61 1.09 1.75 2.63 3.93 4.91 7.31 15.00 Summer 96.3% 2.178 0.031 0 0.35 0.63 1.11 1.86 2.84 4.10 5.18 7.86 18.19 Winter 96.4% 2.173 0.029 0 0.30 0.63 1.18 1.88 2.87 4.06 5.05 7.35 14.61 Urbanization Central City 96.7% 2.163 0.028 0 0.25 0.59 1.09 1.79 2.82 4.14 5.22 7.97 25.67 Nonmetropolitan 95.7% 2.168 0.028 0 0.30 0.63 1.15 1.90 2.79 4.04 5.12 7.69 14.61 Suburban 96.6% 2.126 0.021 0 0.39 0.64 1.13 1.84 2.74 4.03 4.94 7.31 15.00 Race Asian 89.3% 2.233 0.131 0 0 0.60 1.10 1.86 3.23 4.49 4.66 6.86 8.13 Black 95.5% 2.434 0.053 0 0.33 0.62 1.15 1.94 3.02 5.03 6.14 9.87 25.67 Native American 86.5% 2.269 0.131 0 0 0.41 1.32 1.87 3.38 4.64 5.09 7.32 8.57 Other/ NA 95.1% 2.628 0.109 0 0 0.65 1.40 2.29 3.34 4.90 6.03 11.25 11.25 White Region 96.9% 2.083 0.015 0 0.34 0.63 1.12 1.81 2.72 3.87 4.87 7.18 18.19 Midwest 96.5% 2.204 0.029 0 0.44 0.69 1.21 1.85 2.82 4.08 5.05 7.86 21.61 Northeast 96.5% 2.148 0.033 0 0.35 0.67 1.16 1.89 2.75 3.98 4.99 8.27 15.00 South 96.7% 2.249 0.025 0 0.37 0.68 1.18 1.90 2.88 4.35 5.34 7.73 13.42 West 95.8% 1.903 0.030 0 0.08 0.47 0.92 1.60 2.54 3.69 4.57 6.64 25.67 NOTE: SE = Standard error P = Percentile of the distribution Source: Based on EPA's analyses of the 1989 91 CSFII Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 10 August 1997 Table 11 2. Per Capita Intake of Total Dairy Products ( g/ kg day as consumed)

Population Percent Group Consuming Mean SE P1 P5 P10 P25 P50 P75 P90 P95 P99 P100 Total 97.1% 8.015 0.147 0 0.15 0.40 1.36 3.61 8.18 18.55 29.72 72.16 390.53 Age ( years)

< 01 89.6% 62.735 2.800 0 0 0.61 24.68 45.78 91.12 136.69 170.86 210.72 390.53 01 02 95.6% 26.262 0.743 0 2.69 8.19 15.22 23.48 36.13 45.72 55.07 69.42 108.95 03 05 97.5% 21.149 0.517 0 3.27 6.75 11.89 19.52 28.31 39.54 44.16 57.58 62.88 06 11 97.4% 13.334 0.264 0 1.81 3.54 6.72 11.88 18.58 25.38 28.76 39.60 62.55 12 19 97.9% 6.293 0.147 0 0.27 0.61 2.31 5.29 9.20 12.75 15.12 23.58 53.47 20 39 97.9% 3.618 0.062 0 0.12 0.30 0.95 2.64 5.04 8.15 10.64 17.23 43.31 40 69 96.9% 3.098 0.053 0 0.10 0.26 0.94 2.23 4.36 6.99 9.05 12.99 34.42 70 + 97.6% 3.715 0.104 0 0.16 0.47 1.46 3.03 4.93 8.03 9.63 16.49 26.33 Season Fall 97.7% 8.262 0.286 0 0.17 0.38 1.32 3.53 8.31 20.16 32.71 75.83 351.48 Spring 96.8% 8.273 0.335 0 0.13 0.39 1.37 3.50 7.88 18.02 27.02 116.00 390.53 Summer 96.8% 7.561 0.257 0 0.14 0.37 1.37 3.51 7.93 18.01 30.86 64.95 347.93 Winter 97.1% 7.964 0.293 0 0.16 0.43 1.39 3.90 8.77 17.60 27.34 63.27 307.54 Urbanization Central City 97.2% 8.528 0.309 0 0.17 0.41 1.44 3.78 8.05 18.25 29.51 106.93 318.93 Nonmetropolitan 96.6% 7.224 0.261 0 0.10 0.28 1.08 3.34 7.82 17.28 24.70 59.17 390.53 Suburban 97.4% 8.058 0.209 0 0.17 0.43 1.42 3.61 8.45 19.50 32.04 69.42 351.48 Race Asian 94.0% 8.730 1.264 0 0 0.14 0.63 3.86 7.23 21.62 36.16 72.01 124.26 Black 94.8% 7.816 0.498 0 0.03 0.11 0.64 2.49 7.29 17.28 27.78 116.00 347.93 Native American 88.9% 6.987 1.057 0 0.02 0.14 0.81 2.83 8.06 20.20 24.17 66.71 139.37 Other/ NA 97.1% 10.727 1.002 0 0.12 0.33 1.03 4.15 11.28 34.64 40.33 121.50 166.48 White 97.7% 7.943 0.156 0 0.22 0.49 1.50 3.76 8.24 18.16 28.76 66.11 390.53 Region Midwest 97.3% 9.291 0.341 0 0.20 0.50 1.66 4.20 9.61 21.33 34.35 90.88 390.53 Northeast 97.2% 7.890 0.330 0 0.18 0.42 1.42 3.41 7.54 18.07 32.04 78.15 307.54 South 97.3% 6.926 0.225 0 0.11 0.27 1.01 3.10 7.49 15.86 25.76 54.94 347.93 West 96.7% 8.454 0.313 0 0.17 0.49 1.60 3.93 8.67 19.88 29.89 84.46 174.65 NOTE: SE = Standard error P = Percentile of the distribution Source: Based on EPA's analyses of the 1989 91 CSFII Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 11 Table 11 3. Per Capita Intake of Beef ( g/ kg day as consumed)

Population Group Percent Consuming Mean SE P1 P5 P10 P25 P50 P75 P90 P95 P99 P100 Total 91% 0.825 0.007 0 0 0.055 0.268 0.626 1.163 1.804 2.327 3.478 7.959 Age ( years)

< 01 64% 0.941 0.075 0 0 0 0 0.488 1.417 2.536 3.205 5.776 7.959 01 02 93% 1.46 0.056 0 0 0.187 0.531 1.339 2.166 2.783 3.65 4.741 7.571 03 05 95% 1.392 0.05 0 0 0.14 0.506 1.162 1.905 3.163 3.573 5.908 6.769 06 11 95% 1.095 0.028 0 0.028 0.102 0.337 0.924 1.56 2.376 2.92 3.944 6.024 12 19 95% 0.83 0.02 0 0.032 0.114 0.3 0.654 1.204 1.775 2.192 3.108 4.508 20 39 94% 0.789 0.012 0 0 0.087 0.297 0.644 1.109 1.662 2.165 3.059 6.086 40 69 90% 0.667 0.011 0 0 0.031 0.221 0.536 0.977 1.458 1.76 2.474 4.968 70 + 87% 0.568 0.018 0 0 0 0.151 0.427 0.817 1.324 1.651 2.62 4.02 Season Fall 92% 0.834 0.014 0 0 0.063 0.296 0.665 1.167 1.785 2.277 3.339 6.086 Spring 91% 0.797 0.014 0 0 0.046 0.254 0.595 1.132 1.788 2.295 3.531 7.959 Summer 90% 0.845 0.017 0 0 0.045 0.254 0.605 1.187 1.887 2.519 3.707 7.085 Winter 92% 0.823 0.015 0 0 0.066 0.272 0.636 1.157 1.767 2.271 3.266 7.571 Urbanization Central City 91% 0.808 0.013 0 0 0.037 0.271 0.611 1.13 1.777 2.329 3.325 6.182 Nonmetropolitan 91% 0.841 0.015 0 0 0.064 0.269 0.637 1.196 1.852 2.308 3.531 6.66 Suburban 92% 0.828 0.011 0 0 0.059 0.265 0.63 1.163 1.797 2.337 3.511 7.959 Race Asian 89% 0.895 0.072 0 0 0.08 0.228 0.694 1.251 2.065 2.444 3.135 5.862 Black 87% 0.665 0.019 0 0 0 0.151 0.42 0.963 1.488 2.177 3.126 6.769 Native American 82% 0.995 0.088 0 0 0.016 0.182 0.73 1.299 2.338 2.825 4.958 6.66 Other/ NA 90% 1.159 0.069 0 0 0 0.389 0.739 1.63 2.756 3.269 5.908 6.182 White 93% 0.833 0.008 0 0 0.068 0.284 0.651 1.18 1.784 2.28 3.41 7.959 Region Midwest 92% 0.853 0.015 0 0 0.07 0.31 0.66 1.191 1.853 2.345 3.65 6.468 Northeast 93% 0.805 0.017 0 0 0.054 0.253 0.595 1.136 1.816 2.352 3.41 6.769 South 90% 0.846 0.013 0 0 0.058 0.268 0.648 1.195 1.805 2.324 3.511 7.959 West 92% 0.775 0.016 0 0 0.039 0.235 0.562 1.105 1.73 2.226 3.219 6.66 NOTE: SE = Standard error P = Percentile of the distribution Source: Based on EPA's analyses of the 1989 91 CSFII Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 12 August 1997 Table 11 4. Per Capita Intake of Pork ( g/ kg day as consumed)

Population Percent Group Consuming Mean SE P1 P5 P10 P25 P50 P75 P90 P95 P99 P100 Total 90.2% 0.261 0.005 0 0 0.005 0.031 0.083 0.263 0.735 1.137 2.384 8.231 Age ( years)

< 01 63.0% 0.291 0.04 0 0 0 0 0.078 0.228 0.69 1.671 3.269 5.431 01 02 92.4% 0.492 0.041 0 0 0.033 0.071 0.182 0.424 1.525 2.633 3.633 6.94 03 05 95.0% 0.473 0.035 0 0 0.021 0.057 0.147 0.362 1.372 2.35 3.309 8.231 06 11 94.5% 0.352 0.018 0 0 0.015 0.052 0.116 0.311 1.098 1.418 2.869 5.024 12 19 94.0% 0.27 0.013 0 0 0.012 0.039 0.09 0.289 0.742 1.118 2.699 5.157 20 39 92.5% 0.23 0.007 0 0 0.009 0.031 0.08 0.233 0.704 1.039 1.747 6.363 40 69 88.3% 0.212 0.007 0 0 0 0.025 0.068 0.242 0.613 0.915 1.865 4.342 70 + 86.5% 0.207 0.011 0 0 0 0.016 0.061 0.223 0.667 0.924 1.74 3.035 Season Fall 91.9% 0.254 0.008 0 0 0.01 0.037 0.098 0.267 0.723 1.045 2.118 5.338 Spring 88.8% 0.264 0.009 0 0 0 0.027 0.076 0.265 0.728 1.19 2.762 6.94 Summer 89.4% 0.245 0.01 0 0 0 0.027 0.072 0.22 0.688 1.097 2.43 8.231 Winter 90.6% 0.279 0.009 0 0 0.006 0.032 0.084 0.3 0.819 1.195 2.608 5.946 Urbanization Central City 89.5% 0.258 0.009 0 0 0.001 0.027 0.076 0.235 0.736 1.085 2.699 6.94 Nonmetropolitan 90.3% 0.299 0.01 0 0 0.007 0.038 0.099 0.324 0.863 1.212 2.808 8.231 Suburban 90.6% 0.244 0.006 0 0 0.006 0.03 0.078 0.253 0.678 1.098 2.269 5.946 Race Asian 85.9% 0.256 0.049 0 0 0.003 0.027 0.057 0.192 0.72 1.157 2.487 3.966 Black 89.2% 0.418 0.019 0 0 0.002 0.035 0.123 0.48 1.19 2.108 3.178 8.231 Native American 83.6% 0.188 0.024 0 0 0 0.027 0.08 0.179 0.473 0.889 1.317 1.662 Other/ NA 88.3% 0.191 0.021 0 0 0 0.027 0.075 0.183 0.48 0.845 1.638 5.252 White 90.6% 0.241 0.005 0 0 0.006 0.031 0.081 0.249 0.685 1.061 2.035 5.946 Region Midwest 91.3% 0.284 0.009 0 0 0.006 0.034 0.095 0.318 0.776 1.113 2.487 6.362 Northeast 90.4% 0.236 0.01 0 0 0.005 0.027 0.071 0.227 0.699 1.064 2.11 5.338 South 89.5% 0.283 0.008 0 0 0.005 0.032 0.09 0.281 0.802 1.212 2.769 8.231 West 89.7% 0.22 0.009 0 0 0 0.028 0.072 0.198 0.59 1.009 1.944 5.946 NOTE: SE = Standard error P = Percentile of the distribution Source: Based on EPA's analyses of the 1989 91 CSFII Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 13 Table 11 5. Per Capita Intake of Poultry ( g/ kg day as consumed)

Population Percent Group Consuming Mean SE P1 P5 P10 P25 P50 P75 P90 P95 P99 P100 Total 91.7% 0.598 0.007 0 0 0.015 0.097 0.344 0.83 1.506 2.035 3.273 12.239 Age ( years)

< 01 64.9% 0.816 0.087 0 0 0 0 0.178 1.07 2.467 3.453 7.373 12.239 01 02 94.2% 1.156 0.064 0 0.017 0.08 0.211 0.636 1.695 2.931 4.144 5.429 11.747 03 05 95.0% 1.068 0.049 0 0 0.044 0.18 0.607 1.647 2.662 3.603 5.024 7.565 06 11 95.7% 0.871 0.028 0 0.022 0.047 0.166 0.556 1.364 2.182 2.851 3.861 6.936 12 19 94.3% 0.558 0.017 0 0 0.02 0.088 0.378 0.813 1.476 1.806 2.394 3.535 20 39 94.6% 0.53 0.01 0 0.005 0.021 0.098 0.332 0.768 1.35 1.744 2.666 3.801 40 69 90.5% 0.477 0.01 0 0 0.011 0.084 0.294 0.696 1.192 1.528 2.358 6.219 70 + 86.7% 0.463 0.017 0 0 0 0.072 0.286 0.692 1.189 1.539 2.284 4.092 Season Fall 92.9% 0.635 0.015 0 0 0.022 0.112 0.366 0.867 1.571 2.209 3.543 12.239 Spring 91.0% 0.538 0.013 0 0 0.009 0.071 0.305 0.74 1.368 1.829 3.052 11.543 Summer 90.4% 0.625 0.015 0 0 0.013 0.089 0.359 0.905 1.562 2.171 3.863 6.596 Winter 92.6% 0.595 0.014 0 0 0.025 0.113 0.372 0.82 1.443 1.94 3.091 8.418 Urbanization Central City 91.7% 0.627 0.014 0 0 0.011 0.095 0.333 0.877 1.589 2.218 3.518 12.239 Nonmetropolitan 90.6% 0.54 0.013 0 0 0.014 0.093 0.314 0.781 1.321 1.71 3.077 11.543 Suburban 92.4% 0.608 0.011 0 0 0.02 0.1 0.37 0.842 1.542 2.06 3.111 8.306 Race Asian 88.6% 0.79 0.068 0 0 0.035 0.112 0.503 1.15 1.901 2.368 2.939 4.745 Black 91.9% 0.798 0.025 0 0 0.02 0.143 0.521 1.133 1.867 2.352 4.288 12.239 Native American 80.7% 0.54 0.051 0 0 0 0.071 0.324 0.985 1.343 1.545 2.348 4.158 Other/ NA 91.7% 0.81 0.049 0 0 0.005 0.169 0.467 1.252 2.11 2.695 3.863 4.002 White 92.0% 0.559 0.007 0 0 0.016 0.092 0.318 0.771 1.419 1.906 3.091 11.543 Region Midwest 91.7% 0.551 0.014 0 0 0.013 0.095 0.318 0.735 1.328 1.938 3.244 11.747 Northeast 92.7% 0.651 0.017 0 0 0.016 0.093 0.391 0.934 1.687 2.134 3.38 8.306 South 91.7% 0.643 0.012 0 0 0.02 0.106 0.394 0.93 1.581 2.173 3.426 8.418 West 91.0% 0.526 0.014 0 0 0.011 0.086 0.28 0.754 1.33 1.766 2.942 12.239 NOTE: SE = Standard error P = Percentile of the distribution Source: Based on EPA's analyses of the 1989 91 CSFII Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 14 August 1997 Table 11 6. Per Capita Intake of Game ( g/ kg day as consumed)

Population Group Percent Consuming Mean SE P1 P5 P10 P25 P50 P75 P90 P95 P99 P100 Total 1.2% 0.01 0.01 0 0 0 0 0 0 0 0 0.098 5.081 Age ( years)

< 01 0.5% 0.014 0.091 0 0 0 0 0 0 0 0 1.113 1.866 01 02 0.9% 0.026 0.125 0 0 0 0 0 0 0 0 0.692 2.638 03 05 1.5% 0.01 0.04 0 0 0 0 0 0 0 0 0 2.953 06 11 1.1% 0.004 0.016 0 0 0 0 0 0 0 0 0 1.176 12 19 1.0% 0.004 0.019 0 0 0 0 0 0 0 0 0 1.78 20 39 1.3% 0.01 0.021 0 0 0 0 0 0 0 0 0.098 5.081 40 69 1.3% 0.012 0.017 0 0 0 0 0 0 0 0 0.462 2.882 70 + 1.1% 0.002 0.01 0 0 0 0 0 0 0 0 0 2.261 Season Fall 1.7% 0.016 0.022 0 0 0 0 0 0 0 0 0.521 3.488 Spring 0.7% 0.006 0.019 0 0 0 0 0 0 0 0 0 2.882 Summer 0.7% 0.003 0.012 0 0 0 0 0 0 0 0 0 1.78 Winter 1.6% 0.013 0.021 0 0 0 0 0 0 0 0 0.446 5.081 Urbanization Central City 0.7% 0.005 0.014 0 0 0 0 0 0 0 0 0 1.8 Nonmetropolitan 2.0% 0.019 0.018 0 0 0 0 0 0 0 0 0.822 1.866 Suburban 1.1% 0.008 0.018 0 0 0 0 0 0 0 0 0 5.081 Race Asian 0.0% 0 0 0 0 0 0 0 0 0 0 0 0 Black 0.1% 0.001 0.027 0 0 0 0 0 0 0 0 0 0.887 Native American 0.6% 0.001 0.012 0 0 0 0 0 0 0 0 0 0.255 Other/ NA 0.3% 0.003 0.046 0 0 0 0 0 0 0 0 0 0.636 White 1.4% 0.011 0.011 0 0 0 0 0 0 0 0 0.329 5.081 Region Midwest 2.2% 0.012 0.012 0 0 0 0 0 0 0 0 0.588 1.866 Northeast 0.5% 0.005 0.026 0 0 0 0 0 0 0 0 0 2.055 South 0.8% 0.009 0.025 0 0 0 0 0 0 0 0 0 5.081 West 1.3% 0.012 0.022 0 0 0 0 0 0 0 0 0.446 2.953 NOTE: SE = Standard error P = Percentile of the distribution Source: Based on EPA's analyses of the 1989 91 CSFII Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 15 Table 11 7. Per Capita Intake of Eggs ( g/ kg day as consumed)

Population Percent Group Consuming Mean SE P1 P5 P10 P25 P50 P75 P90 P95 P99 P100 Total 41.4% 0.317 0.009 0 0 0 0 0 0.445 0.968 1.422 2.953 13.757 Age ( years)

< 01 32.3% 0.791 0.126 0 0 0 0 0 1.537 2.744 3.645 5.487 13.757 01 02 43.3% 0.822 0.087 0 0 0 0 0 1.381 2.604 3.299 5.242 8.577 03 05 39.6% 0.677 0.088 0 0 0 0 0 0.89 2.224 3.106 7.475 10.799 06 11 36.6% 0.414 0.033 0 0 0 0 0 0.735 1.312 1.617 3.037 6.331 12 19 36.0% 0.244 0.023 0 0 0 0 0 0.345 0.828 1.26 2.137 4.12 20 39 43.3% 0.271 0.012 0 0 0 0 0 0.439 0.897 1.193 1.764 5.392 40 69 44.0% 0.225 0.009 0 0 0 0 0 0.375 0.725 1.029 1.496 3.216 70 + 42.0% 0.218 0.017 0 0 0 0 0 0.328 0.653 0.969 1.582 2.791 Season Fall 40.1% 0.291 0.017 0 0 0 0 0 0.422 0.871 1.237 2.744 6.331 Spring 42.7% 0.307 0.017 0 0 0 0 0 0.402 1.015 1.42 2.604 13.548 Summer 40.5% 0.344 0.02 0 0 0 0 0 0.476 1.035 1.496 3.533 13.757 Winter 42.2% 0.325 0.019 0 0 0 0 0 0.47 0.98 1.409 2.841 11.39 Urbanization Central City 41.6% 0.315 0.018 0 0 0 0 0 0.423 0.924 1.422 3.106 13.757 Nonmetropolitan 43.8% 0.338 0.018 0 0 0 0 0 0.493 1.043 1.438 2.826 13.548 Suburban 39.7% 0.309 0.013 0 0 0 0 0 0.434 0.95 1.399 2.73 11.39 Race Asian 38.9% 0.452 0.094 0 0 0 0 0 0.615 1.47 2.604 2.672 2.672 Black 48.9% 0.385 0.023 0 0 0 0 0 0.595 1.134 1.486 2.881 6.213 Native American 49.7% 0.491 0.17 0 0 0 0 0 0.457 1.395 1.61 10.799 13.548 Other/ NA 55.1% 0.472 0.056 0 0 0 0 0 0.712 1.26 2.247 3.292 5.997 White 39.5% 0.297 0.01 0 0 0 0 0 0.408 0.922 1.368 2.906 13.757 Region Midwest 36.9% 0.288 0.019 0 0 0 0 0 0.35 0.893 1.44 3.106 13.548 Northeast 35.9% 0.264 0.02 0 0 0 0 0 0.376 0.791 1.229 2.815 11.39 South 44.3% 0.325 0.014 0 0 0 0 0 0.469 0.999 1.422 2.531 8.737 West 46.6% 0.392 0.022 0 0 0 0 0 0.563 1.135 1.603 3.08 13.757 NOTE: SE = Standard error P = Percentile of the distribution Source: Based on EPA's analyses of the 1989 91 CSFII Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 16 August 1997 Table 11 8. Main Daily Intake of Meat and Dairy Products Per Individual in a Day for USDA 1977 78, 87 88, 89 91, 94, and 95 Surveys Food Product ( g day) ( g/ day) ( g/ day) ( g/ day) ( g/ day) 77 78 Data 87 88 Data 89 91 Data 94 Data 95 Data Beef 52 32 26 24 27 Poultry 25 26 27 29 24 Meat Mixtures 69 86 90 95 104 1 Dairy Products 314 290 286 277 284 2 Includes mixtures having meat, poultry, or fish as a main ingredient; frozen meals in which the main course is a meat, poultry, or fish item; 1 meat, poultry, or fish sandwiches coded as a single item; and baby food meat and poultry mixtures. Includes total milk, cream, milk desserts, and cheese. Total milk includes fluid milk, yogurt, flavored milk, milk drinks, meal replacements 2 with milk, milk based infant formulas, and unreconstituted dry milk and powdered mixtures. Sources: USDA, 1980; 1992; 1996a; 1996b. Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 17 Table 11 9. Mean Per Capita Intake Rates for Meat, Poultry, and Dairy Products ( g/ kg d as consumed) Based on All Sex/ Age/ Demographic Subgroups Raw Agricultural Commodity Body Weight/ Day) Standard Error a Average Consumption ( Grams/ kg Milk Non Fat Solids 0.9033354 0.0134468 Milk Non Fat Solids ( Food additive) 0.9033354 0.0134468 Milk Fat Solids 0.4297199 0.0060264 Milk Fat Solids ( Food additive) 0.4297199 0.0060264 Milk Sugar ( Lactose) 0.0374270 0.0033996 Beef Meat Byproducts 0.0176621 0.0005652 Beef ( Organ Meats)  Other 0.0060345 0.0007012 Beef  Dried 0.0025325 0.0004123 Beef ( Boneless)  Fat ( Beef Tallow) 0.3720755 0.0048605 Beef ( Organ Meats)  Kidney 0.0004798 0.0003059 Beef ( Organ Meats)  Liver 0.0206980 0.0014002 Beef ( Boneless)  Lean ( w/ o Removeable Fat) 1.1619987 0.0159453 Goat Meat Byproducts 0.0000000 NA Goat ( Organ Meats)  Other 0.0000000 NA Goat ( Boneless)  Fat 0.0000397 0.0000238 Goat ( Organ Meats)  Kidney 0.0000000 NA Goat ( Organ Meats)  Liver 0.0000000 NA Goat ( Boneless)  Lean ( w/ o Removeable Fat) 0.0001891 0.0001139 Horse 0.0000000 NA Rabbit 0.0014207 0.00003544 Sheep  Meat Byproducts 0.0000501 0.0000381 Sheep ( Organ Meats)  Other 0.0000109 0.0000197 Sheep ( Boneless)  Fat 0.0042966 0.0005956 Sheep ( Organ Meats)  Kidney 0.0000090 0.0000079 Sheep ( Organ Meats)  Liver 0.0000000 NA Sheep ( Boneless)  Lean ( w/ o Removeable Fat) 0.0124842 0.0015077 Pork  Meat Byproducts 0.0250792 0.0022720 Pork ( Organ Meats)  Other 0.0038496 0.0003233 Pork ( Boneless)  Fat ( Including Lard) 0.2082022 0.0032032 Pork ( Organ Meats)  Kidney 0.0000168 0.0000106 Pork ( Organ Meats)  Liver 0.0048194 0.0004288 Pork ( Boneless)  Lean ( w/ o Removeable Fat) 0.3912467 0.0060683 Meat, Game 0.0063507 0.0010935 Turkey  Byproducts 0.0002358 0.0000339 Turkey  Giblets ( Liver) 0.0000537 0.0000370 Turkey  Flesh ( w/ o Skin, w/ o Bones) 0.0078728 0.0007933 Turkey  Flesh (+ Skin, w/ o Bones) 0.0481655 0.0026028 Turkey  Unspecified 0.0000954 0.0000552 Poultry, Other  Byproducts 0.0000000 NA Poultry, Other  Giblets ( Liver) 0.0002321 0.0001440 Poultry, Other  Flesh (+ Skin, w/ o Bones) 0.0053882 0.0007590 Eggs  Whole 0.5645020 0.0076651 Eggs  White Only 0.0092044 0.0004441 Eggs  Yolk Only 0.0066323 0.0004295 Chicken  Byproducts 0.0000000 NA Chicken  Giblets ( Liver) 0.0050626 0.0005727 Chicken  Flesh ( w/ o Skin, w/ o Bones) 0.0601361 0.0021616 Chicken  Flesh (+ Skin, w/ o Bones) 0.3793205 0.0104779 NA = Not applicable Consumed in any raw or prepared form. a Source: DRES database ( based on 1977 78 NFCS) Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 18 August 1997 Table 11 10. Mean Meat Intakes Per Individual in a Day, by Sex and Age ( g/ day as consumed) for 1977 1978 a Group Age ( yrs.) and Fish Beef Pork Game Meats, Spreads Poultry Only Mixtures Total Lamb, Frankfurters, Meat, Poultry Veal, Sausages, Luncheon Total Chicken Meat c Males and Females 1 and Under 72 9 4 3 2 4 1 51 1 2 91 18 6 ( b) 15 16 13 32 3 5 121 23 8 ( b) 15 19 19 49 6 8 149 33 15 1 17 20 19 55 Males 9 11 188 41 22 3 19 24 21 71 12 14 218 53 18 ( b) 25 27 24 87 15 18 272 82 24 1 25 37 32 93 19 22 310 90 21 2 33 45 43 112 23 34 285 86 27 1 30 31 29 94 35 50 295 75 28 1 26 31 28 113 51 64 274 70 32 1 29 31 29 86 65 74 231 54 25 2 22 29 26 72 75 and Over 196 41 39 7 19 28 25 54 Females 9 11 162 38 17 1 20 27 23 55 12 14 176 47 19 1 18 23 22 61 15 18 180 46 14 2 16 28 27 61 19 22 184 52 19 1 18 26 24 61 23 34 183 48 17 1 16 24 22 66 35 50 187 49 19 2 14 24 21 63 51 64 187 52 19 2 12 26 24 60 65 74 159 34 21 4 12 30 25 47 75 and Over 134 31 17 2 9 19 16 49 Males and Females All Ages 207 54 20 2 20 27 24 72 Based on USDA Nationwide Food Consumption Survey 1977 78 data for one day. a Less than 0.5 g/ day but more than 0. b Includes mixtures containing meat, poultry, or fish as a main ingredient. c Source: USDA, 1980.

Table 11 11. Mean Meat Intakes Per Individual in a Day, by Sex and Age ( g/ day as consumed) for 1987 1988 a Group Poultry, and Veal, Game Sausages, Total Chicken Meat Age ( yrs.) Fish Beef Pork Luncheon Meats Poultry Only Mixturess Total Meat, Lamb, Frankfurters,

b Males and Females 5 and Under 92 10 9 < 0.5 11 14 12 39 Males 6 11 156 22 14 < 0.5 13 27 24 74 12 19 252 38 17 1 20 27 20 142 20 and over 250 44 19 23 2 31 25 108 Females 6 11 151 26 9 1 11 20 17 74 12 19 169 31 10 < 0.5 18 17 13 80 20 and over 170 29 12 1 13 24 18 73 All individuals 193 32 14 1 17 26 20 86 Based on USDA Nationwide Food Consumption Survey 1987 88 data for one day. a Includes mixtures containing meat, poultry, or fish as a main ingredient. b Source: USDA, 1992. Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 19 Table 11 12. Mean Dairy Product Intakes Per Individual in a Day, by Sex and Age ( g/ day as consumed) for 1977 1978 a Group Age ( yrs.) Total Milk Fluid Milk Cheese Eggs 1 and Under 618 361 1 5 1 2 404 397 8 20 3 5 353 330 9 22 6 8 433 401 10 18 9 11 432 402 8 26 12 14 504 461 9 28 15 18 519 467 13 31 19 22 388 353 15 32 23 34 243 213 21 38 35 50 203 192 18 41 51 64 180 173 17 36 65 74 217 204 14 36 75 and Over 193 184 18 41 9 11 402 371 7 14 12 14 387 343 11 19 15 18 316 279 11 21 19 22 224 205 18 26 23 34 182 158 19 26 35 50 130 117 18 23 51 64 139 128 19 24 65 74 166 156 14 22 75 and Over 214 205 20 19 All Ages 266 242 15 27 Based on USDA Nationwide Food Consumption Survey 1977 78 data for one day. a Source: USDA, 1980.

Table 11 13. Mean Dairy Product Intakes Per Individual in a Day, by Sex and Age ( g/ day as consumed) for 1987 1988 a Group Age ( yrs.) Total Fluid Milk Whole Milk Lowfat/ Skim Milk Cheese Eggs Males and Females 5 and under 347 177 129 7 11 Males 6 11 439 224 159 10 17 12 19 392 183 168 12 17 20 and over 202 88 94 17 27 Females 6 11 310 135 135 9 14 12 19 260 124 114 12 18 20 and over 148 55 81 15 17 All individuals 224 99 102 14 20 Based on USDA Nationwide Food Consumption Survey 1987 88 data for one day. a Source: USDA, 1992. Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 20 August 1997 Table 11 14. Mean Meat Intakes Per Individual in a Day, by Sex and Age ( g/ day as consumed) for 1994 and 1995 a Group Age ( yrs.) Total Meat,

Poultry, and Fish Beef Pork Lamb, Veal,

Game Frankfurters,

Sausages, Luncheon Meats Total Poultry Chicken Only Meat Mixturesc 1994 1995 1994 1995 1994 1995 1994 1995 1994 1995 1994 1995 1994 1995 1994 1995 Males and Females 5 and Under Males 6 11 12 19 20 and over Females 6 11 12 19 20 and over All individuals 94 131 238 266 117 164 168 195 87 161 256 283 136 158 167 202 10 19 31 35 18 23 18 24 8 18 29 41 16 22 21 27 6 9 11 17 5 5 9 11 4 7 11 14 5 7 11 10 ( b)

0 1 2 ( b)

( b)

1 1 ( b)

( b)

1 1 ( b)

0 1 1 17 22 21 29 18 16 16 21 18 27 27 27 20 10 15 21 16 19 40 39 19 20 25 29 15 25 26 31 17 19 22 24 14 16 29 30 15 15 20 23 14 22 23 27 14 18 19 21 41 51 119 124 51 94 87 98 39 68 150 149 69 82 83 104 Based on USDA CSFII 1994 and 1995 data for one day.

a Less than 0.5 g/ day but more than 0.

b Includes mixtures containing meat, poultry, or fish as a main ingredient.

c Source: USDA, 1996a; 1996b. Table 11 15. Mean Dairy Product Intakes Per Individual in a Day, by Sex and Age ( g/ day as consumed) for 1994 and 1995 a Group Age ( yrs.) Total Fluid Milk Whole Milk Lowfat Milk Cheese Eggs 1994 1995 1994 1995 1994 1995 1994 1995 1994 1995 Males and Females 5 and under Males 6 11 12 19 20 and over Females 6 11 12 19 20 and over All individuals 424 407 346 195 340 239 157 229 441 400 396 206 330 235 158 236 169 107 105 50 101 75 37 65 165 128 105 57 93 71 32 66 130 188 160 83 136 88 56 89 129 164 176 88 146 107 57 92 12 11 19 19 17 14 16 17 9 12 20 16 13 13 15 15 . 11 13 18 23 12 13 15 17 13 15 24 23 15 17 16 19 Based on USDA CSFII 1994 and 1995 data for one day.

a Source: USDA, 1996a; 1996b. Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 21 Table 11 16. Mean and Standard Error for the Dietary Intake of Food Sub Classes Per Capita by Age ( g/ day as consumed)

Age ( yrs.) Milk Products Eggs Beef Pork Poultry Other Meat Fresh Cows' Other Dairy All Ages 253.5 ± 4.9 55.1 ± 1.2 26.9 ± 0.5 87.6 ± 1.1 28.2 ± 0.6 31.3 ± 0.8 25.1 ± 0.4 < 1 272.0 ± 31.9 296.7 ± 7.6 4.9 ± 3.2 18.4 ± 7.4 5.8 ± 3.6 18.4 ± 4.9 2.6 ± 2.8 1 4 337.3 ± 15.6 41.0 ± 3.7 19.8 ± 1.6 42.2 ± 3.7 13.6 ± 1.8 19.0 ± 2.4 17.6 ± 1.4 5 9 446.2 ± 13.1 47.3 ± 3.1 17.0 ± 1.3 63.4 ± 3.1 18.2 ± 1.5 24.7 ± 2.0 22.3 ± 1.2 10 14 456.0 ± 12.3 53.3 ± 2.9 19.3 ± 1.2 81.9 ± 2.9 22.2 ± 1.4 30.0 ± 1.9 26.1 ± 1.1 15 19 404.8 ± 12.9 52.9 ± 3.1 24.8 ± 1.3 99.5 ± 3.0 29.5 ± 1.5 33.0 ± 2.0 27.6 ± 1.1 20 24 264.3 ± 16.4 44.2 ± 4.0 28.3 ± 1.7 103.7 ± 3.9 29.6 ± 1.9 33.0 ± 2.6 28.8 ± 1.5 25 29 217.6 ± 17.2 51.5 ± 4.1 27.9 ± 1.7 103.8 ± 4.0 31.8 ± 2.0 33.8 ± 2.7 28.9 ± 1.5 30 39 182.9 ± 13.5 53.8 ± 3.2 30.1 ± 1.4 105.8 ± 3.2 33.0 ± 1.5 34.0 ± 2.1 28.4 ± 1.2 40 59 169.1 ± 10.5 52.0 ± 2.5 31.1 ± 1.0 99.0 ± 2.5 33.5 ± 1.2 33.8 ± 1.6 27.4 ± 0.9 $ 60 192.4 ± 11.8 55.9 ± 2.8 28.7 ± 1.2 74.3 ± 2.8 27.5 ± 1.3 31.5 ± 1.8 21.1 ± 1.0 Source: U. S. EPA, 1984a ( based on 1977 78 NFCS).

Table 11 17. Mean and Standard Error for the Per Capita Daily Intake of Food Class and Sub Class by Region ( g/ day as consumed)

US Population Northeast North Central South West Dairy Products ( Total) 308.6 ± 5.3 318.6 ± 10.4 336.1 ± 10.0 253.6 ± 8.4 348.1 ± 12.3 Fresh Cows Milk 253.5 ± 4.9 256.1 ± 9.7 279.7 ± 9.4 211.0 ± 7.8 283.5 ± 11.5 Other 55.1 ± 1.2 62.5 ± 2.3 56.5 ± 2.2 42.6 ± 1.9 64.6 ± 2.7 Eggs 26.9 ± 0.5 23.8 ± 1.0 23.5 ± 0.9 31.0 ± 0.8 29.1 ± 1.2 Meats ( Total) 172.2 ± 1.6 169.9 ± 3.3 176.9 ± 3.1 171.9 ± 2.6 168.6 ± 3.9 Beef and Veal 87.6 ± 1.1 82.3 ± 2.3 92.9 ± 2.2 84.0 ± 1.8 92.9 ± 2.7 Pork 28.2 ± 0.6 28.8 ± 1.1 29.6 ± 1.1 30.1 ± 0.9 22.1 ± 1.3 Poultry 31.3 ± 0.8 31.7 ± 1.5 26.6 ± 1.4 36.5 ± 1.2 28.9 ± 1.8 Other 25.1 ± 0.4 27.1 ± 0.9 27.8 ± 0.8 21.3 ± 0.7 24.7 ± 1.0 NOTE: Northeast = Maine, New Hampshire, Vermont, Massachusetts, Connecticut, Rhode Island, New York, New Jersey, and Pennsylvania.

North Central = Ohio, Illinois, Indiana, Wisconsin, Michigan, Minnesota, Iowa, Missouri, North Dakota, South Dakota, Nebraska, and Kansas.

South = Maryland, Delaware, District of Columbia, Virginia, West Virginia, North Carolina, South Carolina, Georgia, Florida, Kentucky, Tennessee, Alabama, Mississippi, Arkansas, Louisiana, Texas, and Oklahoma.

West = Montana, Idaho, Wyoming, Utah, Colorado, New Mexico, Arizona, Nevada, Washington, Oregon, and California.

Source: U. S. EPA, 1984b ( based on 1977 78 NFCS). Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 22 August 1997 Table 11 18. Consumption of Meat, Poultry, and Dairy Products for Different Age Groups ( averaged across sex), and Estimated Lifetime Average Intakes for 70 Kg Adult Citizens Calculated from the FDA Diet Data.

Produce ( 0 1 yrs) 1 6 yrs) ( 6 14 yrs) ( 14 20 yrs) ( 20 45 yrs) ( 45 70 yrs) Lifetime Intake Baby Toddler Child Teen Adult Old Estimated a g  dry weight/ day Beef 3.99 9.66 15.64 21.62 23.28 18.34 19.25 Beef Liver 0.17 0.24 0.30 0.36 1.08 1.2 0.89 Lamb 0.14 0.08 0.06 0.05 0.30 0.21 0.20 Pork 1.34 4.29 6.57 8.86 10.27 9.94 9.05 Poultry 2.27 3.76 5.39 7.03 7.64 6.87 6.70 Dairy 40.70 32.94 38.23 43.52 27.52 22.41 28.87 Eggs 3.27 6.91 7.22 7.52 8.35 9.33 8.32 Beef Fat 2.45 6.48 11.34 16.22 20.40 14.07 15.50 Beef Liver Fat 0.05 0.07 0.08 0.10 0.29 0.33 0.25 Lamb Fat 0.14 0.08 0.07 0.06 0.31 0.22 0.21 Dairy Fat 38.99 16.48 20.46 24.43 18.97 14.51 18.13 Pork Fat 2.01 8.19 10.47 12.75 14.48 13.04 12.73 Poultry Fat 1.10 0.83 1.12 1.41 1.54 1.31 1.34 The estimated lifetime dietary intakes were estimated by: a Estimated lifetime intake = IR( 0 1) + 5yrs * IR ( 1 5) + 8 yrs * IR ( 6 13) + 6 yrs * IR ( 14 19) + 25 yrs * IR ( 20 44) + 25 yrs * IR ( 45 70) 70 years where IR = the intake rate for a specific age group. Source: U. S. EPA, 1989 ( based in 1977 78 NFCS and NHANES II data).

Table 11 19. Per Capita Consumption of Meat and Poultry in 1991a Food Item ( g/ day) ( g/ day) ( g/ day) ( g/ day) Per Capita Consumption Carcass Per Capita Consumption Per Capita Consumption Retail Cut Per Capita Consumption Boneless b Weight RTC Equivalent Trimmed Equivalent f c f d f e f Red Meat Beef 118.3  82.8 78.4 Veal 1.5  1.2 0.99 Pork 8.0  62.1 58.3 Lamb and Mutton 2.0  1.7 1.2 Total 201.7  147.9 139.1 g Poultry Young Chicken   78.3  Other Chicken   1.7  Chicken  91.3  54.5 Turkey  22.2  17.5 Total  109.2 77.0 72.1 g h, i h Includes processed meats and poultry in a fresh basis; excludes shipments to U. S. territories; uses U. S. total population, July 1, and does not include residents of the U. S. a territories. Beef Carcass Weight is the weight of the chilled hanging carcass, which includes the kidney and attached internal fat [ kidney, pelvic, and heart fat ( kph)] but not head, feet, b and unattached internal organs. Definitions of carcass weight for other red meats differ slightly. RTC  ready to cook poultry weight is the entire dressed bird which includes bones, skin, fat, liver, heart, gizzard, and neck. c Retail equivalents in 1991 were converted from carcass weight by multiplying by a factor of 0.7, 0.83, 0.89, and 0.776 for beef, veal, lamb, and pork, respectively; 0.877 was d the factor used each for young chicken and other chicken. Boneless equivalent for red meat derived from carcass weight in 1991 by using conversion factors of 0.663, 0.685, 0.658 and 0.729 for beef, veal, lamb, and pork, respectively; e 0.597, 0.597 and 0.790 were the factors used for young chicken, other chicken, and turkey. Original data were presented in lbs; converted to g/ day by multiplying by a factor of 453.6 g/ lb and dividing by 365 days/ yr. f Computed from unrounded data. g Includes skin, neck, and giblets. h Excludes amount of RTC chicken going to pet food as well as some water leakage that occurs when chicken is cut up before packaging. i Source: USDA, 1993. Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 23 Table 11 20. Per Capita Consumption of Dairy Products in 1991a Food Item Per Capita Consumption Food Item Per Capita ( g/ day) Consumption ( g/ day) j j Eggs Cheese Farm Weight 37.8 American b, e Retail Weight 37.3 Cheddar 11.2 c, e Fluid Milk and Cream 289.7 Italian Plain Whole Milk 105.3 Provolone 0.8 Lowfat Plain Milk ( 2%) 98.1 Romano 0.2 Lowfat Plain Milk ( 1%) 25.8 Parmesan 0.6 Skim Plain Milk 29.7 Mozzarella 9.0 Whole Flavored Milk and Drink 3.4 Ricotta 1.0 Lowfat Flavored Milk and Drink 8.5 Other 0.07 Buttermilk ( lowfat and skim) 4.2 Miscellaneous Half and Half Cream 3.9 Swiss 1.5 Light Cream 0.4 Brick 0.07 Heavy Cream 1.6 Muenster 0.5 Sour Cream 3.2 Cream 1.9 Eggnog 0.5 Neufchatel 0.3 Evaporated and Condensed Milk Other 1.2 i Canned Whole Milk 2.6 Processed Products Bulk Whole Milk 1.4 Cheese 6.1 Bulk and Canned Skim Milk 6.2 Foods and spreads 4.7 Total 10.2 Cheese Content 8.5 e Dry Milk Products Cottage Cheese ( lowfat) 1.6 i Dry Whole Milk 0.5 Nonfat Dry Milk 3.2 Frozen Dairy Products Dry Buttermilk 0.3 Ice Cream 20.3 Total 4.0 Ice Milk 9.2 e Dried Whey 4.5 Sherbet 1.5 Butter 5.2 Total 36.4 Other 2.5 d f Blue 0.2 g Consumed as Natural 22.6 Other Frozen Products 5.3 h e All Diary Products USDA Donations 17.1 Commercial Sales 685.2 Total 702.4 All per capita consumption figures use U. S. total populations, except fluid milk and cream data, which are based on U. S. residential a population. For eggs, excludes shipments to U. S. territories, uses U. S. total population, July 1, which does not include U. S. territories. A dozen eggs converted at 1.57 pounds. b The factor for converting farm weight to retail weight was 0.97 in 1960 and was increased 0.003 per year until 0.985 was reached in 1990. c Includes Colby, washed curd, Monterey, and Jack. d Computed from unrounded data. e Includes imports of Gruyere and Emmenthaler. f Includes Gorgonzola. g Includes mellorine, frozen yogurt beginning 1981, and other nonstandardized frozen diary products. h Includes quantities used in other dairy products. i Original data were presented in lbs, conversions to g/ day were calculated by multiplying by a factor of 453.6 and dividing by 365 days. j Source: USDA, 1993. Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 24 August 1997 Table 11 21. Adult Mean Daily Intake ( as consumed) of Meat and Poultry Grouped by Region and Gendera Mean Daily Intake ( g/ day)

Region Food Item Pacific Mountain North Central Northeast South Male Female Male Female Male Female Male Female Male Female Beef 84.8 52.8 89.8 59.6 86.8 55.9 71.8 46.6 87.3 54.9 Pork 18.6 12.6 23.7 16.8 26.5 18.8 22.4 15.9 24.4 17.2 Lamb 1.3 1.2 0.5 0.3 0.4 0.4 1.3 1.0 0.5 0.3 Veal 0.4 0.2 0.2 0.2 0.4 0.4 2.8 1.5 0.3 0.3 Variety Meats/ Game 11.1 7.9 9.1 7.4 11.9 8.0 8.1 6.8 9.4 7.8 Processed Meats 22.8 15.4 22.9 13.2 26.3 15.8 21.2 15.5 26.0 17.0 Poultry 67.3 56.1 51.0 45.2 51.7 44.7 56.2 49.2 57.7 50.2 Adult population represents consumers ages 19 and above. a NOTE: Pacific = Washington, Oregon and California Mountain = Montana, Idaho, Wyoming, Utah, Colorado, New Mexico, Arizona, and Nevada North Central = Ohio, Illinois, Indiana, Wisconsin, Michigan, Minnesota, Iowa, Missouri, North Dakota, South Dakota, Nebraska, and Kansas.

Northeast = Maine, New Hampshire, Vermont, Massachusetts, Connecticut, Rhode Island, New York, New Jersey, and Pennsylvania.

South = Maryland, Delaware, District of Columbia, Virginia, West Virginia, North Carolina, South Carolina, Georgia, Florida, Kentucky, Tennessee, Alabama, Mississippi, Arkansas, Louisiana, Texas, and Oklahoma.

Source: National Livestock and Meat Board, 1993.

Table 11 22. Amount ( as consumed) of Meat Consumed by Adults Grouped by Frequency of Eatingse Frequency of Eatings Eaters ( g) ( g/ day) Percent of Total 14 Days Intake Percent of Eaters Total Consumption for Median Daily Male Female Non Meat Eaters 1% 20 80 None None a Light Meat Eaters 30% 27 73 < 1025 54 b Medium Meat Eaters 33% 39 61 1025 1584 93 c Heavy Meat Eaters 36% 73 27 > 1548 144 d A female who is employed and on a diet. She lives alone or in a small household ( without children). a Female who may or may not be on a diet. There are probably 2 4 people in her household but that number is not likely to include children. b This person may be of either sex, might be on a diet, and probably lives in a household of 2 4 people, which may include children. c Male who is not on a diet and lives in a household of 2 4 individuals, which may include children. d Adult population represents consumers ages 19 and above. e Source: National Livestock and Meat Board, 1993. Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 25 Table 11 23. Quantity ( as consumed) of Meat, Poultry, and Dairy Products Consumed Per Eating Occasion and the Percentage of Individuals Using These Foods in Three Days Food category % Indiv. using food in 3 days Quantity consumed per eating occasion ( g) Consumers only Quantity consumed per eating occasion at Specified Percentiles ( g)

Average Standard Deviation 5 25 50 75 90 95 99 Meata 84.6 107 85 16 46 86 140 224 252 432 Beef 67.3 133 85 41 84 112 168 224 280 448 Pork 49.9 69 69 8 16 44 92 160 194 320 Lamb 1.5 146 84 43 88 123 184 227 280 448 Veal 2.3 130 71 42 84 112 168 224 276 352 Poultry 42.8 128 77 42 82 112 168 224 280 388 Chicken 38.7 131 76 43 84 112 170 224 280 388 Turkey 5.8 105 73 28 57 86 129 172 240 350 Dairy Products Eggs 54.3 82 44 40 50 64 100 128 150 237 Butter 31.4 12 13 2 5 7 14 28 28 57 Margarine 43.1 11 11 2 5 7 14 28 28 57 Milkb 82.5 203 134 15 122 244 245 366 488 552 Cheesec 40 41 28 14 28 28 56 58 85 140 Meat  beef, pork, lamb, and veal.

a Milk  fluid milk, milk beverages, and milk based infant formulas.

b Cheese  natural and processed cheese.

c Source: Pao et al., 1982 ( based on 1977 78 NFCS). Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 26 August 1997 Table 11 24. Percentage Lipid Content ( Expressed as Percentages of 100 Grams of Edible Portions) of Selected Meat and Dairy Productsa Product Fat Percentage Comment Meats Beef Lean only 6.16 Raw Lean and fat, 1/ 4 in. fat trim 9.91 Cooked Brisket ( point half) 19.24 Raw Lean and fat 21.54 Cooked Brisket ( flat half) Lean and fat 22.40 Raw Lean only 4.03 Raw Pork Lean only 5.88 Raw Lean and fat 14.95 Raw Cured shoulder, blade roll, lean and fat 20.02 Unheated Cured ham, lean and fat 12.07 Center slice Cured ham, lean only 7.57 Raw, center, country style Sausage 38.24 Raw, fresh Ham 4.55 Cooked, extra lean ( 5% fat) Ham 9.55 Cooked, ( 11% fat) 9.66 Cooked 17.18 Cooked Lamb Lean 5.25 Raw Lean and fat 21.59 Raw 9.52 Cooked 20.94 Cooked Veal Lean 2.87 Raw Lean and fat 6.77 Raw 6.58 Cooked 11.39 Cooked Rabbit Composite of cuts 5.55 Raw 8.05 Cooked Chicken Meat only 3.08 Raw Meat and skin 15.06 Raw 7.41 Cooked 13.60 Cooked Turkey Meat only 2.86 Raw Meat and skin 8.02 Raw Ground 6.66 Raw 4.97 Cooked 9.73 Cooked Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 27 Table 11 24. Percentage Lipid Content ( Expressed as Percentages of 100 Grams of Edible Portions) of Selected Meat and Dairy Products ( continued) a Product Fat Percentage Comment Dairy Milk Whole 3.16 3.3% fat, raw or pasteurized Human 4.17 Whole, mature, fluid Lowfat ( 1%) 0.83 Fluid Lowfat ( 2%) 1.83 Fluid Skim 0.17 Fluid Cream Half and half 18.32 Table or coffee, fluid Medium 23.71 25% fat, fluid Heavy whipping 35.09 Fluid Sour 19.88 Cultured Butter 76.93 Regular Cheese American 29.63 Pasteurized Cheddar 31.42 Swiss 26.02 Cream 33.07 Parmesan 24.50; 28.46 Hard; grated Cottage 1.83 Lowfat, 2% fat Colby 30.45 Blue 27.26 Provolone 25.24 Mozzarella 20.48 Yogurt 1.47 Plain, lowfat Eggs 8.35 Chicken, whole raw, fresh or frozen Based on the lipid content in 100 grams, edible portion. a Source: USDA, 1979 1984.

Table 11 25. Fat Content of Meat Products Meat Product Total Fat Percent Fat 3 oz cooked serving ( 85.05 g) ( g) Content (%)

Beef, retail composite, lean only 8.4 9.9 Pork, retail composite, lean only 8.0 9.4 Lamb, retail composite, lean only 8.1 9.5 Veal, retail composite, lean only 5.6 6.6 Broiler chicken, flesh only 6.3 7.4 Turkey, flesh only 4.2 4.9 Source: National Livestock and Meat Board, 1993 . Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 28 August 1997 Table 11 26. Fat Intake, Contribution of Various Food Groups to Fat Intake, and Percentage of the Population in Various Meat Eater Groups of the U. S. Population Total Heavy Meat Medium Meat Light Meat Non Meat Population Eaters Eaters Eaters Eaters Average Fat Intake ( g) 68.3 84.5 62.5 53.5 32.3 Percent of Population 100 36 33 30 1 Meat Group (%) 41 44 40 37 33 a Bread Group (%) 24 23 24 26 25 Milk Group (%) 12 11 13 14 14 Fruits (%) 1 1 1 1 1 Vegetables (%) 9 9 9 9 11 Fats/ oil/ sweets (%) 13 12 13 14 17 Meat Group includes meat, poultry, dry beans, eggs, and nuts. a Source: National Livestock and MeatBoard, 1993.

Table 11 27. Mean Total Daily Dietary Fat Intake ( g/ day) Grouped by Age and Gendera Total Males Females Age N Mean Fat Intake N Mean Fat Intake N Mean Fat Intake ( yrs) ( g/ day) ( g/ day) ( g/ day)

2 11 ( months) 871 37.52 439 38.31 432 36.95 1 2 1,231 49.96 601 51.74 630 48.33 3 5 1,647 60.39 744 70.27 803 61.51 6 11 1,745 74.17 868 79.45 877 68.95 12 16 711 85.19 338 101.94 373 71.23 16 19 785 100.50 308 123.23 397 77.46 20 29 1,882 97.12 844 118.28 638 76.52 30 39 1,628 93.84 736 114.28 791 74.06 40 49 1,228 84.90 626 99.26 602 70.80 50 59 929 79.29 473 96.11 456 63.32 60 69 1,108 69.15 646 80.80 560 59.52 70 79 851 61.44 444 73.35 407 53.34 $ 80 809 54.61 290 68.09 313 47.84 Total 14,801 81.91 7,322 97.18 7,479 67.52 $ 2 13,314 82.77 6,594 98.74 8,720 68.06 Total dietary fat intake includes all fat ( i. e., saturated and unsaturated) derived from consumption of foods and beverages ( excluding plain a drinking water). Source: Adapted from CDC, 1994. Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 29 Table 11 28. Percentage Mean Moisture Content ( Expressed as Percentages of 100 Grams of Edible Portions) a Food Moisture Content Percent Comments Meat Beef 71.60 Raw, composite, trimmed, retail cuts Beef liver 68.99 Raw Chicken ( light meat) 74.86 Raw, without skin Chicken ( dark meat) 75.99 Raw, without skin Duck  domestic 73.77 Raw Duck  wild 75.51 Raw Goose  domestic 68.30 Raw Ham  cured 66.92 Raw Horse 72.63 Raw, roasted Lamb 73.42 Raw, composite, trimmed, retail cuts Lard 0.00 Pork 70.00 Raw Rabbit  domestic 72.81 Raw Turkey 74.16 Cooked, roasted Dairy Products Eggs 74.57 Raw Butter 15.87 Raw Cheese American pasteurized 39.16 Regular Cheddar 36.75 Swiss 37.21 Parmesan, hard 29.16 Parmesan, grated 17.66 Cream, whipping, heavy 57.71 Cottage, lowfat 79.31 Colby 38.20 Blue 42.41 Cream 53.75 Yogurt Plain, lowfat 85.07 Plain, with fat 87.90 Made from whole milk Human milk  estimated from USDA Survey Human 87.50 Whole, mature, fluid Skim 90.80 Lowfat 90.80 1% 63.98 Cooked, roasted 69.11 Raw, roasted Based on the water content in 100 grams, edible portion. a Source: USDA, 1979 1984. Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 30 August 1997 Table 11 29. Summary of Meat, Poultry, and Dairy Intake Studies Study Survey Population Used in Calculating Intake Types of Data Used Units Food Items KEY STUDIES EPA Analysis of 1989 91 CSFII Data Per capita 1989 91 CSFII data;

Based on 3 day average individual intake rates. g/ kg day; as consumed Distributions of intake rates for total meats and total dairy; individual food items.

RELEVANT STUDIES AIHC, 1994 Adults, Per Capita USDA NFCS 1977 78 data presented in the 1989 version of the Exposure Factors Handbook that were analyzed by Finley and Paustenbach ( 1992). g/ day Distribution for beef consumption presented in @ Risk format.

EPA's DRES ( White et al., 1983) Per capita ( i. e., consumers and nonconsumers) 1977 78 NFCS 3 day individual intake data g/ kg day; as consumed Intake for a wide variety of meats, poultry,

and dairy products presented; complex food groups were disaggregated NLMB, 1993 Adult daily mean intake rates MRCA's Menu Census g/ day; as consumed Intake rates for various meats by region and gender.

Pao et al., 1982 Consumers only serving size data provided 1977 78 NFCS 3 day individual intake data g; as consumed Distributions of serving sizes for meats,

poultry, and diary products.

USDA, 1980; 1992;

1996a; 1996b Per capita and consumer only grouped by age and sex 1977 78 and 1987 88 NFCS, and 1994 and 1995 CSFII 1 day individual intake data g/ day; as consumed Total meat, poultry and fish, total poultry,

total milk, cheese and eggs.

USDA, 1993 Per capita consumption based on " food disappearance" Based on food supply and utilization data which were provided by National Agricultural Statistics Service ( NASS), Customs Service reports, and trade associations. g/ day; as consumed Intake rates of meats, poultry, and diary products; intake rates of individual food items.

U. S. EPA/ ORP,

1984a; 1984b Per capita 1977 78 NFCS Individual intake data g/ day; as consumed Mean intake rates for total meats, total diary products, and individual food items.

U. S. EPA/ OST, 1989 Estimated lifetime dietary intake Based on FDA Total Diet Study Food List which used 1977 78 NFCS data, and NHANES II data g/ day; dry weight Various food groups; complex foods disaggregated Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Exposure Factors Handbook Page August 1997 11 31 Table 11 30. Summary of Recommended Values for Per Capita Intake of Meat and Dairy Products and Serving Size Mean 95th Percentile Multiple Percentiles Study Total Meat Intake 2.1 g/ kg day 5.1 g/ kg day see Table 11 1 EPA Analysis of CSFII 1989 91 Data Total Dairy Intake 8.0 g/ kg day 29.7 g/ kg day see Table 11 2 EPA Analysis of CSFII 1989 91 Data Individual Meat and Dairy Products see Tables 11 3 to 11 7 see Tables 11 3 to 11 7 see Tables 11 3 to 11 7 EPA Analysis of CSFII 1989 91 Data Volume II  Food Ingestion Factors Chapter 11  Intake of Meat and Dairy Products Page Exposure Factors Handbook 11 32 August 1997 Table 11 31. Confidence in Meats and Dairy Products Intake Recommendations Considerations Rationale Rating Study Elements ° Level of peer review USDA CSFII survey receives high level of peer review. High EPA analysis of these data has been peer reviewed outside the Agency.

° Accessibility CSFII data are publicly available. High ° Reproducibility Enough information is included to reproduce results. High ° Focus on factor of interest Analysis is specifically designed to address food intake. High ° Data pertinent to U. S. Data focuses on the U. S. population. High ° Primary data This is new analysis of primary data. High ° Currency Were the most current data publicly available at the time High the analysis was conducted for this Handbook.

° Adequacy of data collection period Survey is designed to collect short term data. Medium confidence for average values; Low confidence for long term percentile distribution ° Validity of approach Survey methodology was adequate. High ° Study size Study size was very large and therefore adequate. High ° Representativeness of the population The population studied was the U. S. population. High ° Characterization of variability Survey was not designed to capture long term day to day Medium variability. Short term distributions are provided for various age groups, regions, etc.

° Lack of bias in study design ( high rating is desirable) Response rate was adequate. Medium ° Measurement error No measurements were taken. The study relied on N/ A survey data.

Other Elements ° Number of studies 1 Low CSFII was the most recent data set publicly available at the time the analysis was conducted for this Handbook. Therefore, it was the only study classified as key study.

° Agreement between researchers Although the CSFII was the only study classified as key High study, the results are in good agreement with earlier data.

Overall Rating The survey is representative of U. S. population. High confidence in the average; Although there was only one study considered key, these Low confidence in the longdata are the most recent and are in agreement with term upper percentiles earlier data. The approach used to analyze the data was adequate. However, due to the limitations of the survey design, estimation of long term percentile values ( especially the upper percentiles) is uncertain. Volume II  Food Ingestion Factors Appendix 11A Exposure Factors Handbook Page August 1997 11A 1 APPENDIX 11A SAMPLE CALCULATION OF MEAN DAILY FAT INTAKE BASED ON CDC ( 1994) DATA 0.34 x 2,095 kcal day x X g & fat day ' 82 g & fat day ˆ X ' 0.12 g & fat kcal 1,591 kcal day x 0.33 x 0.12 g & fat kcal ' 63 g & fat day Volume II  Food Ingestion Factors Appendix 11A Exposure Factors Handbook Page August 1997 11A 3 Sample Calculation of Mean Daily Fat Intake Based on CDC ( 1994) Data CDC ( 1994) provided data on the mean daily total food energy intake ( TFEI) and the mean percentages of TFEI from total dietary fat grouped by age and gender. The overall mean daily TFEI was 2,095 kcal for the total population and 34 percent ( or 82 g) of their TFEI was from total dietary fat ( CDC, 1994). Based on this information, the amount of fat per kcal was calculated as shown in the following example.

where 0.34 is the fraction of fat intake, 2,095 is the total food intake, and X is the conversion factor from kcal/ day to gfat day.

Using the conversion factor shown above ( i. e., 0.12 g fat/ kcal) and the information on the mean daily TFEI and percentage of TFEI for the various age/ gender groups, the daily fat intake was calculated for these groups. An example of obtaining the grams of fat from the daily TFEI ( 1,591 kcal/ day) for children ages 3 5 and their percent TFEI from total dietary fat ( 33 percent) is as follows:


[Federal Register Volume 87, Number 200 (Tuesday, October 18, 2022)]
[Notices]
[Page 63077]
[FR Doc No: 2022-22612]

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DEPARTMENT OF HEALTH AND HUMAN SERVICES

Food and Drug Administration

[Docket No. FDA-2022-N-0008]

Blood Products Advisory Committee; Notice of Meeting

AGENCY: Food and Drug Administration, HHS.

ACTION: Notice.

-----------------------------------------------------------------------

SUMMARY: The Food and Drug Administration (FDA, Agency, or we)
announces a forthcoming public advisory committee meeting of the Blood
Products Advisory Committee. The general function of the committee is
to provide advice and recommendations to the Agency on FDA's regulatory
issues related to blood and products derived from blood. At least one
portion of the meeting will be closed to the public.

DATES: The meeting will be held virtually on December 8, 2022, from
9:30 a.m. to 1:30 p.m. Eastern Time.

ADDRESSES: Please note that due to the impact of the COVID-19 pandemic,
all meeting participants will be joining this advisory committee
meeting via an online teleconferencing platform. Answers to commonly
asked questions about FDA advisory committee meetings may be accessed
at: https://www.fda.gov/AdvisoryCommittees/AboutAdvisoryCommittees/ucm408555.htm. The online web conference meeting will be available at
the following link on the day of the meeting: https://youtu.be/AQhF3AM_ssg.

FOR FURTHER INFORMATION CONTACT: Christina Vert or Tonica Burke, Center
for Biologics Evaluation and Research, Food and Drug Administration,
10903 New Hampshire Ave., Bldg. 71, Rm. 1244, Silver Spring, MD 20993-
0002,<PHONE_NUMBER>, [email protected], or FDA Advisory Committee
Information Line, 1-800-741-8138<PHONE_NUMBER> in the Washington, DC
area). A notice in the Federal Register about last minute modifications
that impact a previously announced advisory committee meeting cannot
always be published quickly enough to provide timely notice. Therefore,
you should always check FDA's website at https://www.fda.gov/AdvisoryCommittees/default.htm and scroll down to the appropriate
advisory committee meeting link, or call the advisory committee
information line to learn about possible modifications before joining
the meeting.

SUPPLEMENTARY INFORMATION:
    Agenda: The meeting presentations will be heard, viewed, captioned,
and recorded through an online teleconferencing platform. On December
8, 2022, the committee will meet in open session to hear an overview of
the research programs of the Laboratory of Emerging Pathogens and the
Laboratory of Molecular Virology, Division of Emerging and Transfusion
Transmitted Diseases, Office of Blood Research and Review, Center for
Biologics Evaluation and Research. After the open session, the meeting
will be closed to the public for committee deliberations.
    FDA intends to make background material available to the public no
later than 2 business days before the meeting. If FDA is unable to post
the background material on its website prior to the meeting, the
background material will be made publicly available on FDA's website at
the time of the advisory committee meeting. Background material and the
link to the online teleconference meeting room will be available at
https://www.fda.gov/AdvisoryCommittees/Calendar/default.htm. Scroll
down to the appropriate advisory committee meeting link. The meeting
will include slide presentations with audio components to allow the
presentation of materials in a manner that most closely resembles an
in-person advisory committee meeting.
    Procedure: On December 8, 2022, from 9:30 a.m. to 12:35 p.m.
Eastern Time, the meeting is open to the public. Interested persons may
present data, information, or views, orally or in writing, on issues
pending before the committee. Written submissions may be made to the
contact person on or before December 1, 2022. Oral presentations from
the public will be scheduled between approximately 11:35 a.m. and 12:35
p.m. Eastern Time. Those individuals interested in making formal oral
presentations should notify the contact person and submit a brief
statement of the general nature of the evidence or arguments they wish
to present, the names and addresses of proposed participants, and an
indication of the approximate time requested to make their presentation
on or before November 17, 2022. Time allotted for each presentation may
be limited. If the number of registrants requesting to speak is greater
than can be reasonably accommodated during the scheduled open public
hearing session, FDA may conduct a lottery to determine the speakers
for the scheduled open public hearing session. The contact person will
notify interested persons regarding their request to speak by November
18, 2022.
    Closed Committee Deliberations: On December 8, 2022, from 12:35
p.m. to 1:30 p.m. Eastern Time, the meeting will be closed to permit
discussion where disclosure would constitute a clearly unwarranted
invasion of personal privacy (5 U.S.C. 552b(c)(6)). The recommendations
of the advisory committee regarding the progress of the individual
investigators' research programs, along with other information, will be
discussed during this session. We believe that public discussion of
these recommendations on individual scientists would constitute an
unwarranted invasion of personal privacy.
    For press inquiries, please contact the Office of Media Affairs at
[email protected] or<PHONE_NUMBER>.
    FDA welcomes the attendance of the public at its advisory committee
meetings and will make every effort to accommodate persons with
disabilities. If you require accommodations due to a disability, please
contact Christina Vert at [email protected] (see FOR FURTHER
INFORMATION CONTACT) at least 7 days in advance of the meeting.
    FDA is committed to the orderly conduct of its advisory committee
meetings. Please visit our website at https://www.fda.gov/AdvisoryCommittees/AboutAdvisoryCommittees/ucm111462.htm for procedures
on public conduct during advisory committee meetings.
    Notice of this meeting is given under the Federal Advisory
Committee Act (5 U.S.C. app. 2).

    Dated: October 11, 2022.
Lauren K. Roth,
Associate Commissioner for Policy.
[FR Doc. 2022-22612 Filed 10-17-22; 8:45 am]
BILLING CODE 4164-01-P