| 19888278 |
Kroger J, Ferrari P, Jenab M, Bamia C, Touvier M, Bueno-de-Mesquita HB, Fahey MT, Benetou V, Schulz M, Wirfalt E, Boeing H, Hoffmann K, Schulze MB, Orfanos P, Oikonomou E, Huybrechts I, Rohrmann S, Pischon T, Manjer J, Agren A, Navarro C, Jakszyn P, Boutron-Ruault MC, Niravong M, Khaw KT, Crowe F, Ocke MC, van der Schouw YT, Mattiello A, Bellegotti M, Engeset D, Hjartaker A, Egeberg R, Overvad K, Riboli E, Bingham S, Slimani N: Specific food group combinations explaining the variation in intakes of nutrients and other important food components in the European Prospective Investigation into Cancer and Nutrition: an application of the reduced rank regression method. Eur J Clin Nutr. 2009 Nov;63 Suppl 4:S263-74.
In a set of 39 food groups, reduced rank regression (RRR) was used to identify those combinations (RRR factors) that explain the largest proportion of variation in intake of 23 key nutrients and food components, namely, proteins, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, cholesterol, sugars (sum of mono- and disaccharides), starch, fibre, alcohol, calcium, iron, potassium, phosphorus, magnesium, vitamin D, beta-carotene, retinol and vitamins E, B1, B2, B6, B12 and C (RRR responses). |
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