TABLE 2.

Regression coefficients (β) for CIR and NIR in plasma, RBC, and hair compartments for multivariate (all dietary factors) regression models

	CIR (as δ13C values)			NIR (as δ15N values)
Diet	β	95% CI	P value1	β	95% CI	P value1
Plasma2
Fish	−0.04	(−0.20, 0.12)	0.602	0.85	(0.64, 1.05)	<0.001
Meat	0.89	(0.73, 1.05)	<0.001	0.61	(0.42, 0.81)	<0.001
SSBs	0.48	(0.32, 0.64)	<0.001	0.13	(−0.08, 0.34)	0.206
Baseline	0.27	(0.14, 0.40)	<0.001	0.25	(−0.17, 0.66)	0.236
RBC2
Fish	0.08	(−0.07, 0.22)	0.307	0.46	(0.29, 0.62)	<0.001
Meat	0.57	(0.42, 0.72)	<0.001	0.43	(0.26, 0.59)	<0.001
SSBs	0.33	(0.18, 0.47)	<0.001	−0.08	(−0.24, 0.09)	0.340
Baseline	0.53	(0.42, 0.65)	<0.001	0.62	(0.40, 0.85)	<0.001
Hair3
Fish	−0.03	(−0.39, 0.32)	0.841	0.66	(0.40, 0.93)	<0.001
Meat	0.75	(0.41, 1.10)	<0.001	0.80	(0.53, 1.06)	<0.001
SSBs	0.53	(0.17, 0.90)	0.006	0.01	(−0.25, 0.27)	0.931
Baseline	0.25	(0.02, 0.49)	0.038	0.41	(0.03, 0.78)	0.034

¹ P values calculated using a Wald test for .

² n = 32 for plasma and RBC models.

³ n= 29 for hair models. Analyses used the 0.3 cm of hair most proximal to the scalp.