TABLE 3.

Spearman correlation coefficients between fatty acid intake factors and major food sources among Puerto Rican adults¹²

Factor 1: SFA/dairy		Factor 2: (n-3) fatty acid/ fish		Factor 3: VLC SFA/ PUFA/oils		Factor 4: MUFA/trans
Food source	Correlation	Food source	Correlation	Food source	Correlation	Food source	Correlation
High-fat dairy	0.74	Fish	0.66	Nuts and seeds	0.29	Processed meat	0.31
Dairy desserts	0.29	Poultry	0.30	Bean and Legumes	0.20	Baked goods	0.26
Reduced-fat dairy	0.23	Fruit	0.24	Eggs	−0.21	Meat (beef, pork, lamb)	0.23
Breakfast cereal	0.23	French fries	−0.25	Meat (beef, pork, lamb)	−0.31	Poultry	−0.24
Candy/chocolate	0.21			Processed meat	−0.33	Beans and legumes	−0.28
Rice	−0.21					Oils	−0.50
Meat (beef, pork, lamb)	−0.22
Poultry	−0.32
Oils (corn)	−0.55

¹n = 1207. Only Spearman correlations ≥ |0.20| are shown.

²All correlation coefficients were significant, P < 0.001.