Table 4.
The analysis of correlation between vitamin D intake from its various sources and total dietary vitamin D intake from food in the studied group of young Polish women.
| Vitamin D Source | p | R |
|---|---|---|
| Salmon, rainbow trout, herring, eel | <0.0001 | 0.4914 |
| Halibut, mackerel, brook trout, sole, tuna | <0.0001 | 0.3641 |
| Cod, flounder, plaice, pollock, hake | <0.0001 | 0.2023 |
| Herring, sardine and tuna products | <0.0001 | 0.5314 |
| Other fish products | <0.0001 | 0.3007 |
| Dairy products | <0.0001 | 0.4877 |
| Eggs | <0.0001 | 0.5989 |
| Meat and meat products | <0.0001 | 0.4587 |
| Cereals | <0.0001 | 0.3146 |
| Fats | <0.0001 | 0.3918 |