Table 4 Correlations between ALT and nutrients of lunches in mixed data of a preparatory and test period (n=20)
From: Eating a healthy lunch improves serum alanine aminotransferase activity
Nutrients/lunch | Correlation coefficient | P value |
|---|---|---|
Energy (kcal) | 0.3167 | 0.1864 |
Total protein (g) | 0.6381 | 0.0033 |
Animal Protein (g) | 0.6857 | 0.0008 |
Plant Protein (g) | -0.5304 | 0.0161 |
Fat (g) | 0.3440 | 0.1493 |
Carbohydrate (g) | -0.1494 | 0.5417 |
Percentage of energy | ||
Protein (%) | 0.3743 | 0.1144 |
Fat (%) | 0.2503 | 0.3014 |
Carbohydrate (%) | -0.5106 | 0.0255 |
Potassium (mg) | -0.3394 | 0.1552 |
Retinol equivalents (μg) | -0.2165 | 0.3733 |
Vitamin D (μg) | 0.2585 | 0.2853 |
α-Tocopherol (mg) | -0.0425 | 0.8630 |
Vitamin B2 (mg) | 0.4864 | 0.0347 |
Vitamin B6 (mg) | 0.0811 | 0.7414 |
Folic acid (μg) | -0.6354 | 0.0035 |
SFA (g) | 0.4684 | 0.0431 |
MUFA (g) | 0.3600 | 0.1300 |
PUFA (g) | 0.0196 | 0.9364 |
Water-soluble dietary fibre (g) | -0.3681 | 0.1210 |
Insoluble dietary fibre (g) | -0.6696 | 0.0017 |
Total dietary fibre (g) | -0.4692 | 0.0427 |