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Table 3 Correlations between intakes of dairy, fiber and other foods and circulating 15:0 and 17:0a

From: Associations of dairy and fiber intake with circulating odd-chain fatty acids in post-myocardial infarction patients

 

Fractions

Pentadecanoic acid (15:0)

Heptadecanoic acid (17:0)

Crude

Partial

Crude

Partial

Dairy

 Total dairy

Phospholipids

0.19 (0.12, 0.25)***

0.19 (0.12, 0.25)***

0.14 (0.08, 0.21)***

0.14 (0.08, 0.21)***

Cholesteryl esters

0.22 (0.15, 0.28)***

0.23 (0.17, 0.30)***

0.11 (0.04, 0.17)**

0.14 (0.07, 0.20)***

 Dairy fat

Phospholipids

0.17 (0.10, 0.23)***

0.19 (0.13, 0.26)***

0.10 (0.03, 0.16)**

0.11 (0.05, 0.18)***

Cholesteryl esters

0.22 (0.16, 0.29)***

0.26 (0.20, 0.32)***

0.10 (0.03, 0.16)**

0.12 (0.05, 0.18)***

Total fiber

Phospholipids

0.01 (− 0.06, 0.08)

0.05 (− 0.01, 0.12)

0.13 (0.07, 0.20)***

0.19 (0.12, 0.25)***

Cholesteryl esters

0.00–0.07, 0.07)

0.03 (−0.04, 0.10)

0.09 (0.02, 0.15)**

0.11 (0.04, 0.18)**

Other foods

 Total meat

Phospholipids

−0.02 (− 0.09, 0.04)

−0.01 (− 0.08, 0.05)

0.01 (− 0.06, 0.07)

0.02 (− 0.05, 0.08)

Cholesteryl esters

−0.05 (− 0.11, 0.02)

−0.04 (− 0.10, 0.03)

0.01 (− 0.05, 0.08)

0.02 (− 0.05, 0.08)

 Ruminant meat

Phospholipids

0.06 (− 0.01, 0.12)

0.06 (− 0.01, 0.13)

0.06 (− 0.01, 0.12)

0.06 (− 0.00, 0.13)

Cholesteryl esters

0.05 (− 0.01, 0.12)

0.06 (− 0.01, 0.12)

0.04 (− 0.03, 0.10)

0.04 (− 0.03, 0.11)

 Total fish

Phospholipids

−0.00 (− 0.07, 0.06)

0.01 (− 0.05, 0.08)

0.06 (− 0.01, 0.12)

0.06 (− 0.01, 0.13)

Cholesteryl esters

0.07 (0.00, 0.13)*

0.09 (0.02, 0.15)*

0.02 (− 0.04, 0.09)

0.02 (− 0.05, 0.09)

  1. *p < 0.05; **p < 0.01; ***p < 0.001
  2. aCrude: Spearman’s correlation of intakes (g/d) with circulating 15:0 or 17:0 in phospholipids or cholesteryl esters (% of total fatty acids); partial: Spearman’s correlation of energy-adjusted intakes (g/d) with circulating 15:0 or 17:0 in phospholipids or cholesteryl esters (% of total fatty acids), adjusted for age, sex, total energy intake