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Table 5 Partial correlations between fiber intake and circulating 15:0 and 17:0 in strata of dairy intakea, b, c

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

Dietary intakePentadecanoic acid (15:0)Heptadecanoic acid (17:0)
PhospholipidsCholesteryl estersPhospholipidsCholesteryl esters
Total fiber
 Low total dairy (n = 434)0.10 (0.01, 0.19)*0.10 (0.01, 0.20)*0.25 (0.16, 0.34)***0.13 (0.03, 0.22)**
 High total dairy (n = 435)0.02 (− 0.08, 0.11)−0.01 (− 0.11, 0.08)0.13 (0.04, 0.22)**0.10 (0.00, 0.19)*
Total fiber
 Low dairy fat (n = 434)0.15 (0.06, 0.24)**0.17 (0.08, 0.26)***0.26 (0.17, 0.35)***0.18 (0.08, 0.27)***
 High dairy fat (n = 435)0.02 (−0.07, 0.12)−0.01 (− 0.11, 0.08)0.15 (0.06, 0.24)**0.09 (− 0.00, 0.18)
  1. *p < 0.05; **p < 0.01; ***p < 0.001
  2. aSpearman’s correlation of energy-adjusted dietary intakes (g/d) with circulating 15:0 or 17:0 (% of total fatty acids), partially adjusted for age, sex, total energy intake;
  3. b“Low total dairy” referring to subsample of patients with energy-adjusted total dairy intake below median intake of total sample and “high total dairy” to patients with energy-adjusted dairy intake at median intake or higher. Median energy-adjusted total dairy intake = 301 g/d
  4. c“Low dairy fat” referring to subsample of patients with energy-adjusted dairy intake below median intake of total sample and “high dairy fat” to patients with energy-adjusted dairy intake at median intake or higher. Median energy-adjusted dairy fat intake = 12.0 g/d