Table 3.

Partial correlations between enterolactone concentrations, and dietary variables (grams per day) and body composition among the controls (n = 733) in a subsample from the MDC cohort

VariablesSeparate models*
Minimal model*
Multivariate model
CoefficientPCoefficientPCoefficientP
Energy (kcal)−0.0060.88−0.060.12−0.070.06
Protein (E %)0.050.21
Fat (E %)−0.060.12
Carbohydrates (E %)0.040.31
Fiber0.25<0.0010.22§<0.001
Vegetables0.100.0080.0060.87N.S.
Fruit and berries0.17<0.0010.14<0.0010.13<0.001
Fruit juices0.040.260.010.76N.S.
Boiled potato−0.0030.95−0.0030.95N.S.
Fried and deep-fried potato−0.040.23−0.040.24N.S.
Cereals0.050.190.010.83N.S.
Low-fiber bread−0.060.100.010.77N.S.
High-fiber bread0.16<0.0010.120.0010.130.001
Rice and pasta0.060.090.050.19N.S.
Nuts0.100.0080.080.030.070.06
Fermented milk0.030.36−0.020.53N.S.
Tea0.050.150.040.28N.S.
Coffee0.030.410.030.40N.S.
Alcohol0.100.007
Wine0.090.010.080.04N.S.
Beer0.070.070.030.37N.S.
Spirits0.0030.94−0.040.28N.S.
BMI−0.110.004
Body fat (%)−0.14<0.001−0.14<0.001
  • * Adjusted for age, date of blood collection, method version, and total energy.

  • Minimally adjusted model with food variables included simultaneously.

  • Stepwise backward linear regression model with smoking status, educational status, and leisure-time physical activity included in the model, adjusted for age categories, date of blood collection, method version, and total energy; N.S. is an eliminated variable with P > 0.10.

  • § Model not adjusted for fiber-rich foods.

  • Adjusted for age and date of blood collection.