Table 2. Spearman’s correlation coefficients of foods with total carotenoids and smoking.
| Total carotenoids† | Total carotenoids‡ | Total carotenoids§ | Smoking† | |||||
|
|
|
|
|
|||||
| Males | Females | Males | Females | Males | Females | Males | Females | |
| Boiled rice | -0.11** | -0.04 | -0.07* | -0.04 | -0.04 | -0.03 | -0.00 | -0.07+ |
| Miso soup | -0.06+ | -0.06 | -0.00 | -0.03 | -0.05 | -0.02 | -0.00 | -0.13** |
| Beef | -0.02 | -0.04 | -0.02 | -0.07 | -0.02 | -0.10+ | 0.06+ | 0.03 |
| Pork | 0.03 | 0.00 | 0.05 | 0.00 | 0.00 | 0.01 | 0.04 | -0.08+ |
| Ham and sausage | 0.04 | -0.05 | 0.04 | -0.08+ | 0.00 | -0.05 | -0.02 | -0.05 |
| Chicken | -0.02 | 0.05 | -0.00 | -0.01 | -0.06 | -0.02 | -0.05 | -0.08+ |
| Liver | -0.02 | -0.02 | 0.01 | -0.00 | -0.01 | -0.03 | 0.01 | 0.09+ |
| Eggs | 0.12** | -0.00 | 0.12** | 0.01 | 0.10* | -0.03 | -0.07* | -0.06 |
| Milk | 0.27** | 0.07 | 0.20** | 0.04 | 0.16** | 0.05 | -0.10** | -0.05 |
| Yogurt | 0.15** | 0.03 | 0.10* | 0.00 | 0.04 | 0.02 | -0.06+ | 0.05 |
| Cheese | 0.12** | 0.01 | 0.11** | -0.00 | 0.06 | -0.00 | -0.02 | 0.04 |
| Butter | 0.07+ | -0.12** | 0.08* | -0.12* | 0.04 | -0.15** | 0.00 | -0.04 |
| Margarine | 0.08* | 0.01 | 0.03 | 0.01 | -0.01 | 0.00 | -0.04 | 0.01 |
| Fried foods | 0.07* | -0.03 | 0.06 | -0.02 | 0.06 | -0.05 | -0.08* | -0.13** |
| Fried vegetables | 0.03 | 0.00 | 0.02 | 0.03 | 0.00 | 0.03 | -0.13** | -0.06 |
| Fish (unprocessed) | -0.00 | -0.05 | -0.01 | -0.08+ | -0.06 | -0.14** | -0.04 | -0.09* |
| Kamaboko # | 0.06 | -0.03 | 0.05 | -0.00 | 0.00 | -0.00 | -0.05 | -0.05 |
| Dried or salted fish | 0.02 | -0.05 | 0.04 | -0.05 | -0.00 | -0.11* | 0.05 | -0.09* |
| Green-leafy vegetables | 0.06+ | 0.00 | 0.07+ | 0.02 | - | - | -0.11** | -0.01 |
| Carrots and squash | 0.07* | 0.00 | 0.08* | -0.01 | - | - | -0.08* | -0.15** |
| Tomatoes | 0.08* | 0.05 | 0.10** | 0.02 | - | - | -0.05 | -0.14** |
| Cabbage and lettuce | 0.07* | -0.01 | 0.02 | -0.02 | -0.06 | -0.03 | -0.06+ | -0.03 |
| Chinese cabbage | 0.08* | -0.04 | 0.09* | -0.01 | 0.00 | -0.02 | -0.06+ | 0.03 |
| Sansai¶ | -0.12** | -0.10* | -0.10** | -0.07 | -0.10* | -0.09+ | -0.01 | -0.01 |
| Mushrooms | 0.01 | -0.01 | 0.01 | 0.01 | -0.03 | -0.01 | 0.00 | 0.00 |
| Potatoes | 0.03 | -0.10* | 0.01 | -0.09* | -0.06 | -0.13* | -0.08* | -0.13** |
| Seaweeds | 0.03 | 0.01 | 0.06 | 0.02 | -0.04 | 0.03 | 0.00 | -0.03 |
| Pickles | -0.05 | 0.01 | -0.02 | 0.04 | -0.02 | 0.05 | 0.04 | -0.06 |
| Tsukudani † † | -0.01 | -0.02 | 0.00 | -0.00 | -0.01 | 0.00 | -0.00 | -0.06 |
| Boiled beans | 0.11** | -0.02 | 0.07* | 0.02 | 0.02 | 0.00 | -0.07* | -0.02 |
| Tofu | -0.00 | -0.07+ | 0.02 | -0.07 | -0.07+ | -0.06 | 0.00 | -0.10* |
| Oranges | 0.19** | 0.03 | 0.15** | 0.03 | - | - | -0.12** | 0.02 |
| Fruits other than oranges | 0.19** | 0.09* | 0.10** | 0.04 | - | - | -0.12** | -0.07+ |
| Fruit juice | 0.11** | 0.03 | 0.07+ | 0.01 | 0.04 | 0.01 | -0.09* | 0.01 |
Analysis of 565-835males and 388-560 females.
** p<0.01, * p<0.05, + p<0.1
† : Crude correlation coefficients
‡ : Adjusted for age, smoking, drinking and serum concentration of total cholesterol.
§ : Adjusted for age, smoking, drinking, serum concentration of total cholesterol, and dietary intake of oranges, other fruits, green-leafy vegetables, carrots and squash, and tomatoes.
#Boiled fish paste, ¶Edible wild plants, † †Food boiled down in soy sauce