Could you list Arachidonic acid in foods?

Foods high in Arachidonic acid are red meats, poultry, and egg yolks. I've studied this extensively because this fat is metabolized in such a way as to cause inflammation. Limiting my intake has helped dramatically with my rheumatoid arthritis.

Another person's answer:

mg of arachidonic acid per 100 g of food, and error ranges:

891 free range duck egg yolks ±172 = 719 to 1063
390 chicken egg yolks ±72 = 318 to 462
294 ox liver (aka beef liver) ±64 = 230 to 358
153 lamb kidney ±11 = 142 to 164
100 Atlantic salmon (no skin) ±92 = 8 to 192
75 skinless turkey (breast, leg, and whole bird) ±24 = 51 to 99
63 turkey with skin (breast, leg, and whole bird) ±13 = 50 to 76
56 pork (leg steak, aka leg cutlet, fresh ham steak) ±8 = 48 to 64
56 skinless chicken legs ±3 = 53 to 59
49 lamb fillet ±7 = 42 to 56
35 beef (rump steak, aka round steak, rump roast) ±5 = 30 to 40
31 skinless chicken breast ±2 = 29 to 33

The error ranges I calculated are for plus or minus one standard deviation within the 3 to 13 samples of each food tested. That gives a 68% chance that a sample of similar food would measure in the range. Visible fat was trimmed from each of the meats before testing the lean.

The human body can produce arachidonic acid from linoleic acid, which is also present in animal fats and in larger amounts in vegetable oils. (See chart of other fatty acids in foods in related links.) So to have a good chance of reducing arachidonic acid in your body, you may have to eat a diet low in total fat.

Source: Mann, Neil J., Johnson, Leeann G., Warrick, Glenda E., Sinclair, Andrew J.
The Arachidonic Acid Content of the Australian Diet Is Lower than Previously Estimated
J. Nutr. 1995 125: 2528-2535
(Available as a pdf, see related links.)