TABLE 3.
Associations of serum amino acid CIRs with consumed food groups in the NPAAS-FS1
| Nonessential amino acids | Essential amino acids | ||||||
|---|---|---|---|---|---|---|---|
| Food group, g/d | Ala | Gly | Pro | Ile | Leu | Phe | Val |
| Total sugar | 0.17 (0.00, 0.32) | −0.24*(−0.39, −0.08) | −0.03 (−0.19, 0.13) | −0.16 (−0.31, 0.00) | −0.07 (−0.23, 0.10) | −0.06 (−0.22, 0.10) | −0.12 (−0.28, 0.04) |
| Added sugar | 0.32* (0.17, 0.46) | −0.22 (−0.37, −0.06) | −0.04 (−0.20, 0.13) | −0.09 (−0.25, 0.08) | −0.07 (−0.23, 0.10) | −0.06 (−0.22, 0.11) | −0.06 (−0.22, 0.11) |
| Total sugar − added sugar | −0.09 (−0.25, 0.08) | −0.11 (−0.27, 0.06) | 0.01 (−0.15, 0.18) | −0.12 (−0.28,0.04) | −0.01 (−0.17, 0.15) | −0.01 (−0.17, 0.16) | −0.11 (−0.26, 0.06) |
| SSB | 0.16 (0.00, 0.32) | −0.18 (−0.33, −0.01) | 0.03 (−0.14, 0.19) | −0.07 (−0.23, 0.09) | −0.07 (−0.23, 0.10) | −0.09 (−0.25, 0.08) | −0.12 (−0.28, 0.04) |
| Animal protein | 0.23* (0.07, 0.38) | 0.23 (0.07, 0.38) | 0.31* (0.15, 0.45) | 0.14 (−0.02, 0.30) | 0.33* (0.18, 0.47) | 0.31* (0.16, 0.45) | 0.39* (0.24, 0.52) |
| Red meat | 0.17 (0.01, 0.32) | 0.15 (−0.01, 0.31) | 0.12 (−0.05, 0.28) | 0.30* (0.14, 0.44) | 0.30* (0.14, 0.44) | 0.33* (0.17, 0.46) | 0.26* (0.10, 0.41) |
| Fish/seafood | 0.01 (−0.16, 0.17) | 0.11 (−0.06, 0.27) | 0.14 (−0.02, 0.30) | 0.06 (−0.11, 0.22) | 0.16 (0.00, 0.31) | 0.06 (−0.11, 0.22) | 0.20 (0.04, 0.35) |
| Poultry | 0.07 (−0.09, 0.23) | 0.04 (−0.12, 0.21) | 0.03 (−0.14, 0.19) | −0.07 (−0.23, −0.10) | 0.02 (−0.14, 0.19) | 0.00 (−0.16, 0.16) | 0.01 (−0.15, 0.18) |
| Eggs | 0.12 (−0.05, 0.27) | 0.11 (−0.06, 0.27) | 0.11 (−0.05, 0.27) | 0.11 (−0.05, 0.27) | 0.17 (0.00, 0.32) | 0.18 (0.01, 0.33) | 0.18 (0.02, 0.33) |
| Dairy | 0.26* (0.10, 0.40) | 0.05 (−0.12, 0.21) | 0.19 (0.03, 0.34) | −0.06 (−0.22, 0.11) | 0.08 (−0.08, 0.24) | 0.09 (−0.08, 0.25) | 0.15 (−0.01, 0.31) |
| Corn products | 0.04 (−0.12, 0.20) | −0.15 (−0.30, 0.02) | 0.04 (−0.12, 0.20) | −0.05 (−0.21, 0.11) | −0.09 (−0.25, 0.07) | −0.04 (−0.20, 0.13) | −0.11 (−0.27, 0.05) |
1
Data are presented as Spearman ρ, 95% CI (Fisher z-transformed). *Significant using a Bonferroni-corrected α of 0.0045 (α = 0.05 corrected for 11 comparisons). CIR, carbon isotope ratio; NPAAS-FS, Nutrition and Physical Activity Assessment Study Feeding Study (n = 145); SSB, sugar-sweetened beverage.