Table 3

Foods most predictive of inter-individual variation in dietary folate, and their correlation coefficients with intake from DR.
Foods selected by regression analysis1
 Male and female
 Male
 Female


Partial
 Cumulative
 Cohort I (internal)
 Cohort II (external)
 Cohort I (internal)
 Cohort II (external)




R-Square1
 R-Square1
 Cumulative
 Spearman3
 Cumulative
 Spearman3
 Cumulative
 Spearman3
 Cumulative
 Spearman3



mean intake
 correlation
 mean intake
 correlation
 mean intake
 correlation
 mean intake
 correlation



μg/day
 (%)2
μg/day
 (%)2
μg/day
 (%)2
μg/day
 (%)2
Green tea (sencha)
 0.096
 0.096
 72
 (15.3)
 0.31
 55
 (13.0)
 0.28
 55
 (11.6)
 0.17
 66
 (14.6)
 0.25
Dried small fish
 0.070
 0.166
 73
 (15.4)
 0.33
 55
 (13.1)
 0.27
 56
 (11.7)
 0.19
 67
 (14.7)
 0.26
Horse mackerel, sardine
 0.039
 0.204
 74
 (15.7)
 0.37
 57
 (13.5)
 0.27
 57
 (12.0)
 0.20
 68
 (15.0)
 0.24
Cake
 0.031
 0.236
 74
 (15.7)
 0.37
 57
 (13.6)
 0.27
 58
 (12.1)
 0.19
 69
 (15.1)
 0.24
Miso soup
 0.030
 0.266
 84
 (17.8)
 0.37
 62
 (14.8)
 0.28
 66
 (13.8)
 0.24
 73
 (16.1)
 0.27
Luncheon Meat
 0.032
 0.298
 84
 (17.8)
 0.38
 62
 (14.8)
 0.28
 66
 (13.8)
 0.24
 73
 (16.1)
 0.27
Ham, loin
 0.022
 0.320
 84
 (17.8)
 0.38
 62
 (14.8)
 0.29
 66
 (13.8)
 0.24
 73
 (16.1)
 0.27
Cream for coffee
 0.014
 0.335
 85
 (17.9)
 0.37
 63
 (14.9)
 0.28
 66
 (13.9)
 0.24
 74
 (16.2)
 0.27
Stewed pork, Western style
 0.012
 0.346
 85
 (17.9)
 0.37
 63
 (15.0)
 0.28
 66
 (14.0)
 0.24
 74
 (16.2)
 0.27
Mayonnaise
 0.011
 0.357
 85
 (17.9)
 0.37
 63
 (15.0)
 0.28
 66
 (14.0)
 0.24
 74
 (16.2)
 0.27
Worcester sauce
 0.013
 0.370
 85
 (17.9)
 0.37
 63
 (15.0)
 0.28
 66
 (14.0)
 0.24
 74
 (16.2)
 0.27
Kamaboko (fish paste product)
 0.014
 0.384
 85
 (18.0)
 0.37
 63
 (15.0)
 0.28
 67
 (14.0)
 0.24
 74
 (16.3)
 0.27
Lettuce
 0.011
 0.395
 86
 (18.3)
 0.37
 64
 (15.3)
 0.30
 68
 (14.3)
 0.25
 75
 (16.5)
 0.27
Bean sprouts
 0.015
 0.410
 88
 (18.7)
 0.37
 66
 (15.7)
 0.29
 71
 (14.9)
 0.23
 77
 (16.9)
 0.26
Peaches
 0.017
 0.427
 89
 (18.7)
 0.38
 66
 (15.8)
 0.29
 71
 (14.9)
 0.23
 77
 (17.0)
 0.26
Sausage, Wieners
 0.011
 0.437
 89
 (18.7)
 0.38
 66
 (15.8)
 0.29
 71
 (14.9)
 0.23
 77
 (17.0)
 0.26
Chocolate
 0.009
 0.446
 89
 (18.8)
 0.38
 67
 (15.9)
 0.29
 71
 (15.0)
 0.23
 78
 (17.1)
 0.26
Octopus
 0.008
 0.455
 89
 (18.8)
 0.38
 67
 (15.9)
 0.29
 71
 (15.0)
 0.23
 78
 (17.1)
 0.26
Salted fish
 0.008
 0.463
 90
 (19.1)
 0.38
 68
 (16.0)
 0.30
 73
 (15.2)
 0.23
 78
 (17.2)
 0.26
Apples
 0.010
 0.473
 92
 (19.5)
 0.38
 69
 (16.3)
 0.31
 75
 (15.8)
 0.24
 80
 (17.6)
 0.26
Sweet pepper
 0.012
 0.485
 94
 (19.8)
 0.39
 70
 (16.6)
 0.31
 77
 (16.1)
 0.26
 81
 (17.9)
 0.27
Udon
 0.011
 0.496
 95
 (20.0)
 0.39
 71
 (17.0)
 0.30
 78
 (16.3)
 0.25
 82
 (18.1)
 0.27
Grilled chicken
 0.014
 0.510
 95
 (20.1)
 0.39
 72
 (17.1)
 0.30
 78
 (16.4)
 0.25
 83
 (18.2)
 0.27
Pickled plums
 0.009
 0.519
 95
 (20.1)
 0.39
 72
 (17.1)
 0.30
 78
 (16.4)
 0.25
 83
 (18.2)
 0.27
Papaya
 0.009
 0.528
 96
 (20.2)
 0.39
 73
 (17.3)
 0.29
 79
 (16.5)
 0.25
 83
 (18.4)
 0.27
Black tea
 0.007
 0.536
 96
 (20.4)
 0.39
 73
 (17.4)
 0.30
 79
 (16.7)
 0.24
 84
 (18.5)
 0.28
Green tea (bancha, genmaicha)
 0.007
 0.542
 105
 (22.1)
 0.42
 83
 (19.8)
 0.33
 88
 (18.6)
 0.25
 95
 (21.0)
 0.35
Chicken liver
 0.007
 0.550
 122
 (25.8)
 0.45
 98
 (23.2)
 0.32
 101
 (21.2)
 0.28
 107
 (23.6)
 0.34
Bananas
 0.008
 0.557
 126
 (26.6)
 0.46
 101
 (24.1)
 0.32
 104
 (21.9)
 0.27
 111
 (24.3)
 0.34
Rice mixed with other grains
 0.005
 0.562
 128
 (27.1)
 0.45
 103
 (24.5)
 0.33
 107
 (22.5)
 0.27
 112
 (24.8)
 0.34
Well-milled rice
 0.011
 0.573
 152
 (32.2)
 0.49
 124
 (29.5)
 0.30
 125
 (26.2)
 0.29
 128
 (28.3)
 0.34
Yushi-dofu
 0.006
 0.579
 153
 (32.3)
 0.49
 125
 (29.6)
 0.30
 125
 (26.3)
 0.29
 129
 (28.4)
 0.34
Bitter gourds
 0.011
 0.590
 158
 (33.3)
 0.46
 128
 (30.5)
 0.30
 130
 (27.2)
 0.28
 132
 (29.1)
 0.35

1 Foods were selected by stepwise regression analysis using data from the food frequency questionnaire of Cohort I men and women. Partial and cumulative R-Square values were calculated in the process of performing the regression analysis.

2 Percent of total folate according to the food frequency questionnaire.

3 Spearman's correlation coefficients between cumulative intake and total intake based on dietary records

Ishihara et al. Nutrition Journal 2005 4:26   doi:10.1186/1475-2891-4-26