Table 4.
Association between plasma LBP concentration and dietary factors 1,2 (Only categories that were significantly associated with plasma LBP concentrations are selected).
| Category | Variable | β | Q Value |
|---|---|---|---|
| Blood antioxidant | Total carotenoids (μg/mL) 3 | −0.05 | 0.19 * |
| Lutein (μg/mL) | −0.04 | 0.33 | |
| Zeaxanthin (μg/mL) | −0.02 | 0.55 | |
| β-Cryptoxanthin (μg/mL) | −0.05 | 0.12 * | |
| α-Carotene (μg/mL) | −0.01 | 0.71 | |
| β-Carotene (μg/mL) | −0.04 | 0.08 * | |
| Lycopene (μg/mL) | −0.02 | 0.40 | |
| Retinol (μg/mL) | 0.09 | 0.08 * | |
| Vitamin C (μg/mL) | 0.06 | 0.16 * | |
| α-Tocopherol (μg/mL) | 0.06 | 0.36 | |
| Nutrition intake | Protein (100 g) | −0.11 | 0.36 |
| Fat (100 g) | −0.19 | 0.15 * | |
| SFA (100 g) | −0.48 | 0.26 | |
| MUFA (100 g) | −0.47 | 0.17 * | |
| PUFA (100 g) | −0.67 | 0.19 * | |
| Cholesterol (100 mg) | −0.01 | 0.43 | |
| Carbohydrate (100 g) | 0.00 | 0.80 | |
| Total dietary fiber (100 g) | −0.75 | 0.11 * | |
| Soluble dietary fiber (100 g) | −2.62 | 0.10 * | |
| Insoluble dietary fiber (100 g) | −1.09 | 0.11 * | |
| Sodium (100 mg) | 0.00 | 0.69 | |
| Potassium (100 mg) | −0.004 | 0.17 * | |
| Calcium (100 mg) | −0.01 | 0.42 | |
| Magnesium (100 mg) | −0.03 | 0.31 | |
| Phosphorus (100 mg) | −0.01 | 0.36 | |
| Iron (100 mg) | −0.86 | 0.32 | |
| Zinc (100 mg) | −1.63 | 0.21 | |
| Copper (100 mg) | −7.82 | 0.37 | |
| Manganese (100 mg) | 2.64 | 0.22 | |
| Retinol eq. (100 μg RE) | 0.00 | 0.79 | |
| Vitamin D (100 μg) | 0.01 | 0.79 | |
| α-Tocopherol (100 mg) | −1.05 | 0.22 | |
| Vitamin K (100 μg) | −0.02 | 0.16 * | |
| Vitamin B1 (100 mg) | −13.90 | 0.13 * | |
| Vitamin B2 (100 mg) | −3.41 | 0.51 | |
| Niacin (100 mg) | −0.22 | 0.49 | |
| Vitamin B6 (100 mg) | −5.37 | 0.28 | |
| Vitamin B12 (100 μg) | 0.07 | 0.72 | |
| Folate (100 μg) | −0.01 | 0.49 | |
| Pantothenic acid (100 mg) | −1.83 | 0.14 * | |
| Alcohol (100 g) | 0.14 | 0.12 * | |
| Food intake | |||
| Vegetables | Pickled green leaves vegetables (100 g) | −0.09 | 0.58 |
| Other pickled vegetables (100 g) | −0.09 | 0.54 | |
| Raw lettuces/cabbage (100 g) | −0.10 | 0.22 | |
| Green leaves vegetables (100 g) | −0.03 | 0.52 | |
| Cabbage/Chinese cabbage (100 g) | −0.10 | 0.11 * | |
| Carrots/pumpkin (100 g) | −0.10 | 0.39 | |
| Japanese radish/turnip (100 g) | −0.14 | 0.12 * | |
| Other root vegetables (100 g) | −0.07 | 0.30 | |
| Tomatoes (100 g) | −0.10 | 0.09 * | |
| Fish and shellfish | Squid/octopus/shrimp/shellfish (100 g) | 0.10 | 0.32 |
| Small fish with bones (100 g) | 0.06 | 0.60 | |
| Canned tuna (100 g) | −0.15 | 0.56 | |
| Dried fish/salted fish (100 g) | 0.00 | 0.80 | |
| Oily fish (100 g) | −0.02 | 0.72 | |
| Lean fish (100 g) | 0.01 | 0.78 | |
| Raw fish (100 g) | 0.11 | 0.08 * | |
| Grilled fish (100 g) | −0.03 | 0.51 | |
| Boiled fish (100 g) | 0.00 | 0.80 | |
| Fried fish (100 g) | 0.06 | 0.49 | |
| Alcoholic beverage | Sake (100 g) | 0.00 | 0.79 |
| Beer (100 g) | 0.00 | 0.56 | |
| Shochu (100 g) | 0.05 | 0.11 * | |
| Whiskey (100 g) | 0.05 | 0.55 | |
| Wine (100 g) | 0.03 | 0.54 | |
| Non-alcoholic beverage | Green tea (100 g) | 0.01 | 0.13 * |
| Black tea/oolong tea (100 g) | 0.02 | 0.31 | |
| Coffee (100 g) | −0.01 | 0.51 | |
| Cola drink/soft drink (100 g) | 0.00 | 0.79 |
* Q < 0.20. 1 Multiple liner regression model was adjusted for age, sex, body mass index, smoking habit (current habitual smoker or not), drinking habit (current habitual drinker or not), and energy intake. 2 Nutrition intake and food intake were adjusted by energy intake using residual method. 3 The units used for the calculation of the β values are indicated. SFA; saturated fatty acid, MUFA; mono-unsaturated fatty acid, PUFA; poly-unsaturated fatty acid, eq.; equivalent.