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. 2014 Oct 8;100(6):1532–1540. doi: 10.3945/ajcn.114.092544

TABLE 3.

Regression analysis assessing the contribution of total partially hydrogenated food intake from the food-frequency questionnaire to serum concentrations of pentadecanoic acid (15:0) and trans-palmitoleic acid (trans 16:1n−7) in 659 adults in the Insulin Resistance Atherosclerosis Study1

Dependent variable n β ± SEM P value
15:0
 Model 12 659 −0.0006 ± 0.0004 0.11
 Model 23 646 −0.0007 ± 0.0004 0.06
 Model 34 646 −0.001 ± 0.0004 0.008
 Model 45 645 −0.001 ± 0.0004 0.010
trans 16:1n−7
 Model 12 659 0.003 ± 0.0007 <0.0001
 Model 23 646 0.003 ± 0.0007 <0.0001
 Model 34 646 0.003 ± 0.0007 <0.0001
 Model 45 645 0.003 ± 0.0007 <0.0001
1

Total partially hydrogenated food was defined as the sum of french fries and fried potatoes; salty snacks such as crackers, potato chips, corn chips, tortilla chips, or pretzels; margarine on bread or roll; doughnuts; cookies; cakes; pastry; brownies; sopapillas; and pan dulce.

2

Model 1: total partially hydrogenated food intake adjusted for age, sex, and ethnicity.

3

Model 2: additionally adjusted for physical activity and total energy intake.

4

Model 3: additionally adjusted for total hydrogenated food intake.

5

Model 4: additionally adjusted for BMI.