Description of use of fats in cooking, dressing, and sauces
| Consumption per week | Total | ||||
| Never | Sometimes | Often | Always | ||
| Fats for cooking | |||||
| Olive oil | 1.8 | 5.3 | 15.2 | 77.7 | 3938 |
| Seed oil | 24.6 | 59.7 | 9.9 | 5.8 | 3567 |
| Butter | 25.0 | 66.9 | 6.4 | 1.7 | 3538 |
| Margarine | 76.5 | 19.6 | 3.1 | 0.8 | 3407 |
| Fats for dressing | |||||
| Olive oil | 0.6 | 1.6 | 6.5 | 91.3 | 3971 |
| Seed oil | 86.2 | 10.7 | 1.8 | 1.3 | 3297 |
| Fats for sauces | |||||
| Butter (usually pasta) | 51.3 | 44.4 | 3.2 | 1.1 | 3411 |
| Margarine (usually pasta) | 89.7 | 8.8 | 0.9 | 0.6 | 3297 |
Data are presented as %, except total, which give the number of subjects with available information on the specific item