Table 3.

Potential dietary predictors^* of combined polyphenol concentrations

(β-Coefficients and 95 % confidence intervals)

Parameter	β	95 % CI	P
Pasta-like cereal-based products (not 100 % cereal)†	63·2	9·5, 117·1	0·021
Sauces (not specified)‡	22·6	10·9, 34·3	0·0001
Tomato sauces	8·1	−0·13, 16·3	0·053
Kiwi	2·8	−0·01, 5·72	0·050
Tea	0·68	0·40, 0·96	0·001
Coffee	0·35	0·13, 0·57	0·002

^*The set of dietary predictors was determined based on linear least absolute shrinkage and selection operator regression model with initial number of variables for reported dietary intakes based on European Prospective Investigation into Cancer and Nutrition FFQ (n 212). Analysis was stratified by the study centre.

^†The foods within this grouped dietary intake variable include pasta-like cereal-based products such as quenelle, gnocchi and dumplings.

^‡The foods within this grouped dietary intake variable include sauces for pasta, sauces for vegetables, soya sauce, pesto, green sauce, gravy, curry sauce and peanut sauce.