TABLE 2.
Multivariable-adjusted correlations of self-reported dietary habits with plasma phospholipid trans-palmitoleate, 14:0, and 15:0 in the MESA, 2000–20021
| trans-Palmitoleate | 14:0 | 15:0 | |
| Whole-fat dairy | 0.15 | 0.10 | 0.15 |
| Cottage or ricotta cheese2 | 0.11 | 0.12 | 0.15 |
| Other cheese2 | 0.17 | 0.13 | 0.21 |
| Whole milk | — | — | 0.07 |
| Whole-fat yogurt | — | — | — |
| Ice cream | 0.12 | 0.06 | 0.10 |
| Low-fat dairy | — | 0.09 | 0.14 |
| 2% milk | — | — | — |
| 1%/skim milk | — | 0.07 | 0.07 |
| Low-fat yogurt | 0.07 | 0.05 | 0.06 |
| Butter | 0.14 | 0.07 | 0.13 |
| Cakes, cookies, or pies | 0.18 | 0.06 | 0.09 |
| Margarine | 0.22 | — | — |
| French fries | 0.20 | — | — |
| Fried snacks3 | 0.07 | — | −0.04 |
Values are partial correlation coefficients, adjusted for age, sex, race-ethnicity, field center, and energy intake. Only correlations with P < 0.05 are shown. We evaluated major potential food sources of dairy fat and partially hydrogenated oils. All correlations were evaluated for the total population, including persons not consuming these foods. MESA, Multi-Ethnic Study of Atherosclerosis.
Although both whole-fat and low-fat versions of many cheeses are sold, even low-fat cheeses generally contain more dairy fat than either whole milk or whole-fat yogurt. Thus, all cheeses were included in the category of whole-fat dairy.
Includes potato, corn, or tortilla chips; crackers; pretzels; and popcorn.