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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

 FractionsPentadecanoic acid (15:0)Heptadecanoic acid (17:0)
CrudePartialCrudePartial
Dairy
 Total dairyPhospholipids0.19 (0.12, 0.25)***0.19 (0.12, 0.25)***0.14 (0.08, 0.21)***0.14 (0.08, 0.21)***
Cholesteryl esters0.22 (0.15, 0.28)***0.23 (0.17, 0.30)***0.11 (0.04, 0.17)**0.14 (0.07, 0.20)***
 Dairy fatPhospholipids0.17 (0.10, 0.23)***0.19 (0.13, 0.26)***0.10 (0.03, 0.16)**0.11 (0.05, 0.18)***
Cholesteryl esters0.22 (0.16, 0.29)***0.26 (0.20, 0.32)***0.10 (0.03, 0.16)**0.12 (0.05, 0.18)***
Total fiberPhospholipids0.01 (− 0.06, 0.08)0.05 (− 0.01, 0.12)0.13 (0.07, 0.20)***0.19 (0.12, 0.25)***
Cholesteryl esters0.00–0.07, 0.07)0.03 (−0.04, 0.10)0.09 (0.02, 0.15)**0.11 (0.04, 0.18)**
Other foods
 Total meatPhospholipids−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 meatPhospholipids0.06 (− 0.01, 0.12)0.06 (− 0.01, 0.13)0.06 (− 0.01, 0.12)0.06 (− 0.00, 0.13)
Cholesteryl esters0.05 (− 0.01, 0.12)0.06 (− 0.01, 0.12)0.04 (− 0.03, 0.10)0.04 (− 0.03, 0.11)
 Total fishPhospholipids−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 esters0.07 (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