. 2019 Nov 13;16:78. doi: 10.1186/s12986-019-0407-y

Table 3.

Correlations between intakes of dairy, fiber and other foods and circulating 15:0 and 17:0^a

	Fractions	Pentadecanoic acid (15:0)		Heptadecanoic acid (17:0)
	Fractions	Crude	Partial	Crude	Partial
Dairy
Total dairy	Phospholipids	0.19 (0.12, 0.25)^***	0.19 (0.12, 0.25)^***	0.14 (0.08, 0.21)^***	0.14 (0.08, 0.21)^***
Total dairy	Cholesteryl esters	0.22 (0.15, 0.28)^***	0.23 (0.17, 0.30)^***	0.11 (0.04, 0.17)^**	0.14 (0.07, 0.20)^***
Dairy fat	Phospholipids	0.17 (0.10, 0.23)^***	0.19 (0.13, 0.26)^***	0.10 (0.03, 0.16)^**	0.11 (0.05, 0.18)^***
Dairy fat	Cholesteryl esters	0.22 (0.16, 0.29)^***	0.26 (0.20, 0.32)^***	0.10 (0.03, 0.16)^**	0.12 (0.05, 0.18)^***
Total fiber	Phospholipids	0.01 (− 0.06, 0.08)	0.05 (− 0.01, 0.12)	0.13 (0.07, 0.20)^***	0.19 (0.12, 0.25)^***
Total fiber	Cholesteryl esters	0.00–0.07, 0.07)	0.03 (−0.04, 0.10)	0.09 (0.02, 0.15)^**	0.11 (0.04, 0.18)^**
Other foods
Total meat	Phospholipids	−0.02 (− 0.09, 0.04)	−0.01 (− 0.08, 0.05)	0.01 (− 0.06, 0.07)	0.02 (− 0.05, 0.08)
Total meat	Cholesteryl esters	−0.05 (− 0.11, 0.02)	−0.04 (− 0.10, 0.03)	0.01 (− 0.05, 0.08)	0.02 (− 0.05, 0.08)
Ruminant meat	Phospholipids	0.06 (− 0.01, 0.12)	0.06 (− 0.01, 0.13)	0.06 (− 0.01, 0.12)	0.06 (− 0.00, 0.13)
Ruminant meat	Cholesteryl esters	0.05 (− 0.01, 0.12)	0.06 (− 0.01, 0.12)	0.04 (− 0.03, 0.10)	0.04 (− 0.03, 0.11)
Total fish	Phospholipids	−0.00 (− 0.07, 0.06)	0.01 (− 0.05, 0.08)	0.06 (− 0.01, 0.12)	0.06 (− 0.01, 0.13)
Total fish	Cholesteryl esters	0.07 (0.00, 0.13)^*	0.09 (0.02, 0.15)^*	0.02 (− 0.04, 0.09)	0.02 (− 0.05, 0.09)

^*p < 0.05; ^**p < 0.01; ^***p < 0.001

^aCrude: Spearman’s correlation of intakes (g/d) with circulating 15:0 or 17:0 in phospholipids or cholesteryl esters (% of total fatty acids); partial: Spearman’s correlation of energy-adjusted intakes (g/d) with circulating 15:0 or 17:0 in phospholipids or cholesteryl esters (% of total fatty acids), adjusted for age, sex, total energy intake