Table 4.
Foods with the highest variations in the estimated between-individual variation in dietary acrylamide from dietary records
| Foods | Partial R-Square a |
Cumulative R-Square a |
|
|---|---|---|---|
| 1 | Coffee and Cocoas | 0.333 | 0.333 |
| 2 | Potatoes | 0.212 | 0.545 |
| 3 | Green teas | 0.156 | 0.701 |
| 4 | Sweet potatoes | 0.098 | 0.799 |
| 5 | Biscuits | 0.060 | 0.859 |
| 6 | Traditional dry confectionary | 0.039 | 0.898 |
| 7 | Snacks (Potato chips) | 0.035 | 0.933 |
| 8 | Beans sprouts | 0.017 | 0.950 |
| 9 | Chocolates | 0.010 | 0.960 |
| 10 | Podded pods | 0.009 | 0.969 |
a Foods were selected by stepwise regression analysis using data from DR. Partial and cumulative R-Square values were calculated in the process of performing the regression analysis