Table 4.

Spearman correlation coefficients between energy-adjusted carbohydrate quality variables.

	Carbohydrate	Total Fiber	Cereal Fiber	Vegetable Fiber	Fruit Fiber	Carbohydrate: Total Fiber	Carbohydrate: Cereal Fiber
CQI
r	0.07	0.67	0.40	0.50	0.47	−0.69	−0.39
p-value	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
Carbohydrate
r		0.44	0.38	0.11	0.47	0.11	−0.05
p-value		<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
Total fiber
r			0.59	0.67	0.71	−0.79	−0.45
p-value			<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
Cereal fiber
r				0.15	0.26	−0.39	−0.90
p-value				<0.0001	<0.0001	<0.0001	<0.0001
Vegetable fiber
r					0.39	−0.67	−0.11
p-value					<0.0001	<0.0001	<0.0001
Fruit fiber
r						−0.47	−0.10
p-value						<0.0001	<0.0001
Carbohydrate: total fiber
r							0.46
p-value							<0.0001

CQI (carbohydrate quality index).