Table 4.

Plasma total carotenoids multivariate linear regression model ^1,2,3.

Food 4	Cohort	Training (n = 2702)				Testing (n = 1356)
	% 5	β	SE 6	P	Partial R2	Partial R2
Carrots, raw	4.9	0.176	0.024	<0.0001	0.019	0.017 7
Lettuce, romaine or leaf	3.9	0.111	0.025	<0.0001	0.007	0.006 7
Oranges	0.6	0.119	0.029	<0.0001	0.006	0.005 7
Juice, orange	1.3	0.058	0.014	<0.0001	0.006	0.020 7
Tomato sauce	19.4	0.242	0.061	<0.0001	0.006	0.012 7
Broccoli	3.1	0.131	0.041	0.002	0.004	0.003
Corn	0.6	−0.188	0.063	0.003	0.003	0.000
Cantaloupe	2.1	0.126	0.059	0.03	0.002	0.003 7
Tomatoes	9.4	0.054	0.025	0.03	0.002	0.000

¹ Plasma total carotenoid concentrations were natural log transformed and adjusted for age, case-control status, body mass index, plasma cholesterol, menopausal status, and hormone therapy use by the residual method; ² Intercept = 6.84, β (SE) for total energy intake = −0.0000649 (0.0000174); ³ Model adjusted R² = 0.07 in training and 0.08 in testing; ⁴ Foods (servings/day) selected among the training subset by stepwise selection from all foods contributing ≥0.5% to total carotenoids intake in the full cohort with 0.10 significance level to enter and 0.05 significance level to stay; ⁵ 1986–1990 average percent contribution to total intake in the full cohort; supplemental β-carotene is 1990 only; ⁶ Standard error (SE); ⁷ P < 0.05.