Table 2.

Median dietary intakes within each quartile of total lignan intake

	Quartiles of total lignan intake*
Variable	1 (n = 14 513)	2 (n = 14 512)	3 (n = 14 512)	4 (n = 14 512)	r†
Energy from food, kcal/d	2 088	1 998	1 986	2 060	0
Alcohol, g/d	4.6	6.6	7.1	7.0	.08
Carbohydrates, g/d	228	220	217	225	−.01
Protein, g/d	92	88	88	91	0
Total fat, g/d	88	84	83	87	−.01
Dietary fiber, g/d	20	22	24	28	.40
Total plant foods, g/d	558	709	833	1 029	.60
Fruits	175	266	329	436	.55
Vegetables	274	348	408	495	.45
Potatoes,	63	57	51	43	−.17
Legumes,	13	13	13	13	−.02
Total cereal products, g/d	215	198	189	181	−.13
Alcoholic beverages, mL/d	52	74	79	77	.08

^*Total lignan intakes were computed as the sum of the intakes of pinoresinol, lariciresinol, secoisolariciresinol, and matairesinol and were adjusted for energy intake from food (excluding energy from alcohol from total energy intake) by the residual method (41). The range of each quartile (Q1: <878 μg/day; Q2: 878–1111 μg/day; Q3: 1112–1394 μg/day; Q4: 1395–5701 μg/day) was calculated by adding the residual range to the predicted lignan intake for the mean caloric intake from food (2082 kcal) for the study population according to the linear regression model.

^†Spearman correlation coefficients were computed to assess the overall association between continuous dietary variables and the median value in each quartile of energy-adjusted total lignan intake, which was computed as a continuous variable. As a result of the residual method for energy adjustment, energy intake from food was not correlated with total lignan intake.