Table 3 Partial correlation coefficient of nutrient patterns with food sources^*

Red and processed meat(g/d)

-0.025

-0.089^b

-0.115^b

White meats(g/d)

-0.048

-0.029

0.091

Plant oil (serving/d)

0.017

-0.018

0.115^b

Nuts(g/d)

-0.024

-0.161^a

0.247^a

Low fat dairy(g/d)

0.712^a

-0.165

0.034

High fat dairy(g/d)

0.244

-0.156^b

-0.134^b

Whole grain(g/d)

0.158^a

-0.031

-0.087

Refined grain(g/d)

-0.242^a

0.431^a

-0.372^a

Legume(g/d)

0.007

0.156^a

-0.005

Fruits(g/d)

0.051

-0.082

0.847^a

Vegetables(g/d)

0.089

0.038

0.673^a

Egg (serving/d)

0.091^b

0.003

0.038

Fruit juice (serving/d)

0.053

-0.079

0.366^a

Snacks (serving/d)

-0.135

-0.281

-0.075^b

Artificial beverages (serving/d)

-0.079^b

-0.141^b

0.074