Table 3 Correlations (Spearman’s ρ and ( p value)) between lutein, zeaxanthin and major food sources for dietary intake and serum concentrations
Serum | Aged 20 – 35 years | Aged 45 – 65 years | Total sample | ||||||
|---|---|---|---|---|---|---|---|---|---|
Dietary intake | Lutein | Zeaxanthin | Lutein + Zeaxanthin | Lutein | Zeaxanthin | Lutein + Zeaxanthin | Lutein | Zeaxanthin | Lutein + Zeaxanthin |
Lutein | 0.266 (0.052) | 0.250 (0.068) | 0.274 (0.045) | 0.135 (0.332) | 0.200 (0.148) | 0.160 (0.247) | 0.250 (0.009) | 0.228 (0.018) | 0.257 (0.007) |
Zeaxanthin | 0.296 (0.030) | 0.205 (0.136) | 0.324 (0.017) | 0.156 (0.258) | 0.366 (0.007) | 0.238 ( 0.083) | 0.221 (0.022) | 0.313 (0.001) | 0.286 (0.003) |
Lutein + zeaxanthin | 0.313 (0.021) | 0.281 (0.040) | 0.314 (0.021) | 0.145 (0.296) | 0.227 (0.098) | 0.173 (0.212) | 0.256 (0.007) | 0.212 (0.027) | 0.277 (0.004) |
Lutein + zeaxanthin (density) | 0.312 (0.022) | 0.286 (0.036) | 0.316 (0.020) | 0.072 (0.606) | 0.201 (0.145) | 0.119 (0.390) | 0.211 (0.029) | 0.195 (0.043) | 0.239 (0.013) |
Fruit | 0.452 (0.001) | 0.400 (0.003) | 0.431 (0.001) | 0.154 (0.266) | 0.340 (0.012) | 0.219 (0.111) | 0.381 (0.000) | 0.382 (0.000) | 0.382 (0.000) |
Vegetables | 0.243 (0.076) | 0.205 (0.138) | 0.225 (0.101) | 0.102 (0.463) | 0.199 (0.149) | 0.122 (0.379) | 0.215 (0.025) | 0.214 (0.026) | 0.200 (0.038) |
Fruit and vegetables | 0.447 (0.001) | 0.399 (0.003) | 0.401 (0.003) | 0.125 (0.368) | 0.317 (0.020) | 0.181 (0.189) | 0.355 (0.000) | 0.353 (0.000) | 0.341 (0.000) |
Eggs | 0.055 (0.693) | −0.001 (0.996) | 0.096 (0.492) | −0.293 (0.033) | −0.342 (0.012) | −0.327 (0.017) | −0.122 (0.210) | −0.193 (0.047) | −0.124 (0.203) |