Table 5.

Association between food intakes and plasma α-carotene levels

	Plasma α-carotene		Lutein plus zeaxanthin
Food groups (serving/week)	Correlation coefficient	P-value	Correlation coefficient	P-value
Other vegetables	0⋅33	<0⋅0001	0⋅19	0⋅001
Green leafy vegetables	0⋅06	0⋅17	0⋅19	0⋅001
Fruits	0⋅26	0⋅002	0⋅10	0⋅07
Juice	0⋅04	0⋅78	−0⋅02	0⋅76
Berries	0⋅02	0⋅97	0⋅08	0⋅17
Nuts	0⋅12	0⋅09	0⋅005	0⋅93
Olive oil	0⋅04	0⋅66	−0⋅02	0⋅74
Whole grains	0⋅11	0⋅13	−0⋅03	0⋅57
Fish	0⋅06	0⋅79	0⋅03	0⋅65
Poultry	0⋅12	0⋅09	0⋅10	0⋅86
Meat	−0⋅14	0⋅02	−0⋅05	0⋅38
Butter and stick margarine	−0⋅13	0⋅03	−0⋅07	0⋅22
Cheese	0⋅09	0⋅26	0⋅12	0⋅03
Pastries and sweets	−0⋅12	0⋅03	−0⋅10	0⋅07
Fried foods	−0⋅06	0⋅79	−0⋅09	0⋅11

Multivariate model adjusted for age and BMI.