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. Author manuscript; available in PMC: 2020 Apr 2.
Published in final edited form as: Food Funct. 2019 Apr 2;10(4):2138–2147. doi: 10.1039/c9fo00333a

Table 4.

Spearman correlations of serum TMAO concentrations and related measuresa with dietary factors at baseline in 115 study participants.

Dietary
Intake		 TMAO
µM		 Betainea
µM		 Cholinea
µM		 Carnitinea
µM		 γ-
Butyro-betaine
µM		 TMAO:
Betaine		 TMAO:
Choline		 TMAO:
Carnitine		 TMAO:
γ-
Butyro-betaine
Fish, servings/day −0.027 −0.076 −0.086 0.036 −0.172 −0.027 −0.076 −0.086 0.036
Red meat, servings/day 0.261 0.115 0.062 0.033 0.139 0.198 0.281 0.211 0.149
Eggs, servings/day −0.179 −0.029 −0.065 −0.058 0.011 −0.101 −0.130 −0.118 −0.121
Dairy, servings/day 0.021 0.024 0.056 −0.010 0.014 0.033 −0.038 −0.048 −0.044
Percent fat, of energy 0.026 −0.098 0.022 −0.047 −0.091 0.069 0.035 0.023 0.086
Fiber, g/1000 kcal −0.194 −0.026 −0.060 −0.076 −0.169 −0.178 −0.146 −0.040 −0.009
Legumes, servings/day −0.181 −0.077 −0.197 −0.188 −0.110 −0.108 −0.088 0.034 0.001
a

TMA-precursors that are converted to TMAO.

b

Correlation coefficients with an absolute values of 0.178 and greater had nominal p-values <0.05, but after corrections for false discovery rates, none of the correlations were significant.