Copyright
©The Author(s) 2017.
World J Diabetes. May 15, 2017; 8(5): 202-212
Published online May 15, 2017. doi: 10.4239/wjd.v8.i5.202
Published online May 15, 2017. doi: 10.4239/wjd.v8.i5.202
Table 3 Spearman’s correlation of the change in total full fat dairy (milk, yoghurt, cheese, butter, ice-cream) with change in lipid species
| Change in lipid species | rho value | P value |
| LPC 14:0 | 0.25 | 0.01 |
| LPC 15:0 | 0.21 | 0.03 |
| LPC 16:1 | 0.22 | 0.02 |
| PC 29:0 | 0.22 | 0.02 |
| PC 30:0 | 0.23 | 0.02 |
| PC 31:0 | 0.19 | 0.049 |
| CE 14:0 | 0.24 | 0.01 |
- Citation: Petersen KS, Keogh JB, Lister N, Weir JM, Meikle PJ, Clifton PM. Association between dairy intake, lipids and vascular structure and function in diabetes. World J Diabetes 2017; 8(5): 202-212
- URL: https://www.wjgnet.com/1948-9358/full/v8/i5/202.htm
- DOI: https://dx.doi.org/10.4239/wjd.v8.i5.202