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Table 5 Spearman rank correlations of change in small LDL-P with change in dietary measure from baseline to 6 months

From: Lipid findings from the Diabetes Education to Lower Insulin, Sugars, and Hunger (DELISH) Study

Diet measureSpearman rhop-value95% CI around rho
Participants with ≥5% increase in small LDL-P at 6 months (n = 11)
 Saturated fat, % calories−0.200.55(−0.714, 0.454)
 Red meat0.615.044(0.024, 0.887)
 Processed meat0.123.72(−0.515, 0.673)
Participants with <5% increase in small LDL-P at 6 months (n = 40)
 Saturated fat, % calories0.0001.00(−0.311, 0.312)
 Red meat−0.066.69(−0.370, 0.251)
 Processed meat−0.012.94(−0.323, 0.300)
  1. Note. Red meat and processed meat variables are energy-adjusted (see Methods)