Table 2

Partial correlations of FFQ and 3-day food record (FR) dietary measures versus plasma enterolactonea in healthy, 20–40-year-old participants

Dietary measureaAdjustedb correlation coefficients
FFQc3-day FRd
 Plant food-related variables
  Vegetables (servings/day)0.16e0.17e
  Fruit (servings/day)0.110.08
  Fruit & vegetables (servings/day)0.15e0.20f
  Fiber (g)
   Total0.130.36g
   Water-soluble fiber0.100.35g
   Insoluble fiber0.15e0.34g
  Carbohydrate (g)−0.010.19f
   (% energy)0.080.11
  Vegetable protein (g)0.030.32g
   (% energy)0.100.25h
 Fat-related variables
  Protein (g)−0.21f−0.04
    (% kcal)−0.13−0.04
   Animal Protein (g)−0.19f−0.05
  Fat (g)−0.16e0.01
    (% energy)−0.070.01
   Saturated fat (g)−0.110.04
    (% energy)−0.020.06
   Cholesterol (mg)−0.18e0.06
 Miscellaneous
  Tea & coffee (servings/day)0.13
  Caffeine (mg)0.22h0.21h
  Alcohol (g)0.20f0.24h
    (% energy)0.16e0.21h
   Wine (servings/day)0.05
   Beer (servings/day)0.08
   Liquor (servings/day)0.08
  • a Variables are ln(x + 1) transformed (except for cholesterol and carbohydrate, vegetable protein, protein, fat, and saturated fat when expressed as percentage of energy.

  • b All controlled for age, BMI, and sex. In addition to demographics, plant-related variables are controlled for percentage of energy as fat; fat-related variables are controlled for total fruits and vegetables (servings/day) and fiber (g/day); and miscellaneous variables are controlled for percentage of energy as fat, total fruits and vegetables (servings/day), and fiber (g/day).

  • c n = 177.

  • d n = 193.

  • e P < 0.05.

  • f P < 0.01.

  • g P < 0.0001.

  • h P < 0.001.