Table 4 Statistically significant correlations (Spearman’s ρ and ( p value)) between lutein, zeaxanthin and major food sources for their intake in serum and diet with MPOD (two eyes/subject, n=216)
MPOD | ||
|---|---|---|
Aged 45 – 65 years | Total sample | |
Serum | ||
Lutein | 0.204 (0.034) | |
Zeaxanthin | 0.267 (0.005) | |
Lutein + zeaxanthin | 0.223 (0.020) | |
Lutein + zeaxanthin/cholesterol + triglycerides | 0.262 (0.006) | 0.170 (0.012) |
Lutein/cholesterol + triglycerides | 0.258 (0.007) | 0.176 (0.009) |
Zeaxanthin/cholesterol + triglycerides | 0.298 (0.002) | 0.152 (0.025) |
Lutein/HDL cholesterol | 0.239 (0.013) | |
Zeaxanthin/HDL cholesterol | 0.282 (0.003) | |
Lutein + zeaxanthin/HDL-cholesterol | 0.272 (0.004) | |
Lutein + zeaxanthin/LDL-cholesterol | 0.301 (0.002) | 0.162 (0.017) |
Cholesterol | −0.227 (0.018) | |
Dietary intake | ||
Zeaxanthin | 0.230 (0.017) | |
Lutein (density) | −0.147 (0.030) | |
Fruit | 0.318 (0.001) | 0.160 (0.018) |
Vegetables | 0.255 (0.008) | |
Fruit and vegetables | 0.350 (0.000) | 0.171 (0.012) |