Skip to main content

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

R-Square a
R-Square a
1Coffee and Cocoas0.3330.333
3Green teas0.1560.701
4Sweet potatoes0.0980.799
6Traditional dry confectionary0.0390.898
7Snacks (Potato chips)0.0350.933
8Beans sprouts0.0170.950
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