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Many chemicals found in the environment tend to accumulate in fatty tissue. Assessing potential risks from these chemicals in food requires knowledge of dietary habits and the amount of fat present in various types of foods. The National Center for Environmental Assessment of the U.S. Environmental Protection Agency’s (EPA’s) Office of Research and Development has conducted an analysis of fat consumption across the U.S. population. The analysis used data derived from the U.S. Department of Agriculture’s 1994–96 Continuing Survey of Food Intakes by Individuals (CSFII) and its 1998 Supplemental Children’s Survey and the EPA’s Food Commodity Intake Database (FCID). Percentiles of fat consumption were calculated on the basis of total mass and on a per-unit body-weight basis for 12 food categories and 98 demographic cohorts. In addition, dietary breakdown and fat intake percentiles were calculated for a subset of the sample population whose consumption of animal fats exceeded the 90th percentile within its age group.