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

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

 FoodsPartial
R-Square a
Cumulative
R-Square a
1Coffee and Cocoas0.3330.333
2Potatoes0.2120.545
3Green teas0.1560.701
4Sweet potatoes0.0980.799
5Biscuits0.0600.859
6Traditional dry confectionary0.0390.898
7Snacks (Potato chips)0.0350.933
8Beans sprouts0.0170.950
9Chocolates0.0100.960
10Podded pods0.0090.969
  1. 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