Variations in the estimated intake of acrylamide from food in the Japanese population

Nutrition Journal

Table 4 Foods with the highest variations in the estimated between-individual variation in dietary acrylamide from dietary records

	Foods	Partial R-Square ^a	Cumulative R-Square ^a
1	Coffee and Cocoas	0.333	0.333
2	Potatoes	0.212	0.545
3	Green teas	0.156	0.701
4	Sweet potatoes	0.098	0.799
5	Biscuits	0.060	0.859
6	Traditional dry confectionary	0.039	0.898
7	Snacks (Potato chips)	0.035	0.933
8	Beans sprouts	0.017	0.950
9	Chocolates	0.010	0.960
10	Podded pods	0.009	0.969

^a Foods were selected by stepwise regression analysis using data from DR. Partial and cumulative R-Square values were calculated in the process of performing the regression analysis

ISSN: 1475-2891