Table 2 Dietary factors that were significantly associated with toenail arsenic concentration (bold) a : Q-values ≤ 0.05 are noted with a * next to the P value
From: Associations between toenail arsenic concentration and dietary factors in a New Hampshire population
Variable | Regression slopes | |||||
|---|---|---|---|---|---|---|
|  | Crude (n = 920) | Adjusteda (n = 914) | ||||
|  | β (95% CI) | P value | β (95% CI) | P value | % changeb Q1-Q3 males | % changec Q1-Q3 females |
A. Negative associations | ||||||
Dietary lipids | ||||||
 Total fat (g) | -1.5E-03 (-3.0E-03, 3.5E-05) | 0.056 | -5.8E-03 (-8.4E-03, -3.2E-03) | <0.001* | -20.6 | -16.4 |
 Animal fat (g) | -1.8E-03 (-4.2E-03, 5.7E-04) | 0.14 | -4.2E-03 (-7.2E-03, -1.2E-03) | 0.006 | -9.3 | -7.1 |
 Vegetable fat (g) | -2.4E-03 (-5.1E-03, 3.0E-04) | 0.081 | -4.9E-03 (-8.5E-03, -1.3E-03) | 0.008 | -10.6 | -8.7 |
 Total unsaturated fat | ||||||
 Total monounsaturated fat (g) | -3.6E-03 (-7.4E-03, 1.0E-04) | 0.057 | -1.2E-02 (-1.8E-02, -5.6E-03) | <0.001* | -17.0 | -14.1 |
  Palmitoleic fatty acid (g) | -4.4E-02 (-1.1E-01, 2.1E-02) | 0.18 | -1.0E-01 (-1.8E-01, -1.9E-02) | 0.016 | -8.1 | -6.8 |
  Oleic fatty acid (g) | -4.2E-03 (-8.3E-03, -7.6E-05) | 0.046 | -1.3E-02 (-2.0E-02, -6.4E-03) | <0.001* | -17.1 | -13.5 |
  Total polyunsaturated fat (g) | -5.5E-03 (-1.3E-02, 2.1E-03) | 0.16 | -1.8E-02 (-2.9E-02, -7.3E-03) | 0.001* | -13.2 | -10.2 |
  Total n-6 fatty acidsd (g) | -6.1E-03 (-1.4E-02, 2.2E-03) | 0.15 | -1.8E-02 (-2.9E-02, -6.5E-03) | 0.002* | -11.7 | -9.7 |
  Linoleic fatty acid (g) | -7.1E-03 (-1.6E-02, 1.6E-03) | 0.11 | -2.0E-02 (-3.2E-02, -8.7E-03) | <0.001* | -13.0 | -10.2 |
  Linolenic fatty acid (g) | -3.8E-02 (-1.2E-01, 4.1E-02) | 0.35 | -1.6E-01 (-2.7E-01, -5.4E-02) | 0.003* | -10.8 | -9.3 |
  Arachadonic fatty acid (g) | -4.3E-01 (-1.1E + 00, 2.1E-01) | 0.19 | -6.8E-01 (-1.3E + 00, -4.0E-02) | 0.037 | -5.3 | -4.7 |
 Total saturated fat (g) | -3.5E-03 (-7.5E-03, 4.8E-04) | 0.084 | -1.0E-02 (-1.6E-02, -4.5E-03) | <0.001* | -13.4 | -10.8 |
  Lauric fatty acid (g) | -1.2E-01 (-2.3E-01, -4.5E-04) | 0.049 | -1.7E-01 (-2.9E-01, -4.8E-02) | 0.006 | -6.5 | -5.1 |
  Palmitic fatty acid (g) | -6.7E-03 (-1.4E-02, 8.2E-04) | 0.081 | -2.2E-02 (-3.4E-02, -1.1E-02) | <0.001* | -15.5 | -12.8 |
  Stearic fatty acid (g) | -1.8E-02 (-3.3E-02, -3.0E-03) | 0.018 | -4.3E-02 (-6.5E-02, -2.1E-02 | <0.001* | -15.6 | -12.8 |
 Steroid | ||||||
  Cholesterol (mg) | -2.9E-04 (-6.3E-04, 3.9E-05) | 0.084 | -5.0E-04 (-8.7E-04, -1.4E-04) | 0.007 | -7.3 | -6.2 |
Protein | ||||||
 Animal protein (g) | -7.3E-04 (-2.7E-03, 1.3E-03) | 0.47 | -2.6E-03 (-5.0E-03, -1.5E-04) | 0.037 | -6.6 | -6.4 |
Vitamins | ||||||
 Retinole (IU) | -3.2E-05 (-5.7E-05, -7.3E-06) | 0.011 | -2.9E-05 (-5.2E-05, -6.1E-06) | 0.013 | -3.8 | -3.2 |
 Vitamin B12e (μg) | -8.5E-03 (-1.6E-02, -1.1E-03) | 0.024 | -7.6E-03 (-1.5E-02, -5.2E-04) | 0.035 | -3.1 | -2.3 |
Plant-compounds | ||||||
 Beta cryptoxanthin (μg) | -3.2E-04 (-6.6E-04, 2.9E-05) | 0.072 | -3.7E-04 (-6.9E-04, -5.1E-05) | 0.023 | -6.1 | -6.4 |
B. Positive associations | ||||||
Dietary lipids | ||||||
 Total unsaturated fat | ||||||
 Polyunsaturated fat | ||||||
 n-3 Fatty acids (EPAf,DPAg,DHAh) (g) |  | 0.035 | 1.4E-01 (4.6E-04, 2.8E-01) | 0.049 | 3.5 | 3.4 |
 n-3 Fatty acidsi (EPA & DHA) (g) | 1.8E-01 (1.3E-02, 3.4E-01) | 0.034 | 1.5E-01 (1.6E-03, 3.0E-01) | 0.048 | 3.4 | 3.6 |
 EPA (g) | 4.7E-01 (9.2E-02, 8.4E-01) | 0.015 | 4.0E-01 (5.9E-02, 7.4E-01) | 0.022 | 3.7 | 3.7 |
 DPA (g) | 2.9E + 00 (4.4E-01, 5.3E + 00) | 0.021 | 2.2E + 00 (-6.7E-02, 4.4E + 00) | 0.057 | 4.5 | 4.5 |
Elements | ||||||
 Manganesee (mg) | 3.9E-03 (6.8E-05, 7.7E-03) | 0.046 | 5.1E-03 (-2.0E-03, 1.2E-02) | 0.16 | 9.9 | 9.6 |
Alcohols | ||||||
 Ethanol (g) | 6.0E-03 (3.1E-03, 8.8E-03) | <0.001* | 6.6E-03 (4.0E-03, 9.2E-03) | <0.001* | 10.0 | 3.2 |