TABLE 2.

Spearman's correlations between carbohydrate intakes and nutrient and food intakes¹

	Carbohydrates		Starch		Monosaccharides and disaccharides		Dietary fiber
	M	F	M	F	M	F	M	F
Carbohydrates	1.00	1.00	0.76	0.70	—	—	—	—
Starch	0.76	0.70	1.00	1.00	−0.62	−0.63	−0.34	−0.43
Monosaccharides and disaccharides	—	—	−0.62	−0.63	1.00	1.00	0.48	0.53
Dietary fiber	—	—	−0.34	−0.43	0.48	0.53	1.00	1.00
Protein	−0.73	−0.81	−0.51	−0.55	—	—	—	—
Total fat	−0.84	−0.93	−0.71	−0.78	—	—	0.19	0.17
Cholesterol	−0.61	−0.61	−0.45	−0.41	—	—	—	−0.18
P:S2	—	—	—	—	—	—	0.25	0.20
Rice	0.70	0.68	0.91	0.90	−0.54	−0.50	−0.45	−0.50
Noodles	−0.31	−0.32	−0.20	−0.16	—	—	—	—
Vegetables	−0.27	−0.34	−0.31	−0.39	—	—	0.46	0.41
Fruit	—	—	−0.28	−0.39	0.55	0.63	0.77	0.74
Red meat	−0.51	−0.45	−0.31	−0.21	—	−0.17	−0.19	−0.24
Soy protein	−0.30	−0.38	−0.33	−0.39	—	—	0.32	0.23
Fish	−0.42	−0.45	−0.30	−0.28	—	—	—	—
Poultry	−0.40	−0.38	−0.25	−0.22	—	—	—	−0.17
Eggs	−0.26	−0.23	−0.19	—	—	—	—	—
Legumes	—	—	—	—	0.18	—	0.21	—
White bread3	—	—	—	—	—	—	—	—
Whole-wheat bread3	—	—	—	—	—	—	0.34	0.31

¹Only correlations with an absolute r ≥ 0.15 are shown for the purpose of simplicity. All displayed correlations were significant at P ≤ 0.05. Spearman's correlations were computed by using energy-adjusted variables.

²P:S, ratio of PUFA to SFA.

³Correlations were obtained by using partial correlations with adjustment for total energy intake.