Dietary intake | Pentadecanoic acid (15:0) | Heptadecanoic acid (17:0) |
---|
Phospholipids | Cholesteryl esters | Phospholipids | Cholesteryl 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) |
- *p < 0.05; **p < 0.01; ***p < 0.001
- 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;
- 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
- 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