TABLE 3.

Spearman’s Partial Correlation Coefficients for Association Between Liver Deaths due to NAFLD, With Death Attributable to Risk Factors (2017)

Risk	SDI‐Adjusted ρ (95% CI)	P
Dietary risks	0.131 (−0.010‐0.267)	0.0688
Diet low in fruits	0.005 (−0.136‐0.146)	0.9409
Diet low in vegetables	0.128 (−0.013‐0.264)	0.0752
Diet low in nuts and seeds	0.154 (0.014‐0.289)	0.0318
Diet low in whole grains	0.111 (−0.03‐0.248)	0.1230
Diet low in milk	0.145 (0.004‐0.28)	0.0441
Diet high in red meat	0.162 (0.022‐0.296)	0.0238
Diet high in processed meat	0.07 (−0.072‐0.209)	0.3337
Diet high in sugar‐sweetened beverages	0.358 (0.229‐0.475)	0.0000
Diet low in fiber	0.084 (−0.057‐0.223)	0.2423
Diet low in seafood omega‐3 fatty acids	0.021 (−0.12‐0.162)	0.7685
Diet low in polyunsaturated fatty acids	0.022 (−0.119‐0.162)	0.7612
Diet high in trans fatty acids	0.103 (−0.039‐0.24)	0.1538
Diet high in sodium	0.147 (0.006‐0.282)	0.0409
Diet low in calcium	0.072 (−0.069‐0.211)	0.3157
Diet low in legumes	0.04 (−0.102‐0.179)	0.5839
Metabolic risks	0.225 (0.086‐0.354)	0.0019
High fasting plasma glucose	0.248 (0.111‐0.376)	0.0005
High BP	0.163 (0.022‐0.297)	0.0232
High BMI	0.353 (0.223‐0.47)	0.0000
Low bone mineral density	−0.05 (−0.19‐0.091)	0.4865
IKF	0.402 (0.276‐0.514)	0.0000
High LDL cholesterol	0.106 (−0.036‐0.243)	0.1432

Bold indicates statistically significant percent changes.