Table 2.
Pearson’s coefficients of correlation between blood Cd concentrations and food groups based on the survey site (N: 31).
| Correlation Coefficient | P | |
|---|---|---|
| Plant origin | ||
| Grains and cereals | 0.505 ** | 0.004 |
| Potatoes and starch | 0.519 ** | 0.003 |
| Sugar and sweets | 0.113 | 0.545 |
| Pulses | 0.366 * | 0.043 |
| Nuts and seeds | 0.049 | 0.794 |
| Vegetables | 0.563 ** | 0.001 |
| Mushrooms | 0.114 | 0.543 |
| Fruits | 0.405 * | 0.024 |
| Seaweed | 0.333 | 0.067 |
| Seasonings | 0.303 | 0.098 |
| Oils and fats (plant origin) | 0.084 | 0.651 |
| Others (plant origin) | −0.014 | 0.942 |
| Animal origin | ||
| Meats and poultry | 0.294 | 0.108 |
| Eggs | 0.367 * | 0.042 |
| Fish and shellfish | 0.376 * | 0.037 |
| Milk and dairy products | 0.316 | 0.084 |
| Oils and fats (animal origin) | 0.069 | 0.717 |
* p < 0.05, ** p < 0.01.