|Dietary Variables||Spearman Correlation Coefficients|
|Total dietary fiber (1)||1.0||0.92||0.91||0.29||0.87||0.89||0.22||0.35||0.41||–0.16||–0.42|
|Soluble fiber (2)||1.0||0.80||0.30||0.79||0.83||0.19||0.34||0.32||–0.10||–0.32|
|Insoluble fiber (3)||1.0||0.31||0.82||0.87||0.09||0.24||0.52||–0.15||–0.51|
|Cereal fiber (4)||1.0||0.28||0.26||0.06||0.08||0.44||–0.23||–0.50|
|Vegetable fiber (7)||1.0||0.10||0.09||–0.07||–0.12|
|Fruit fiber (8)∗||1.0||0.07||–0.05||–0.09|
|Whole grains (9)†||1.0||–0.02||–0.79|
|Refined grains (10)||1.0||0.54|
|Refined/whole grain ratio (11)||1.0|
↵∗ Fruit was defined as a composite score of all the fruit items in the questionnaire, including apple, pear, orange, grapefruit, peach, banana, strawberry, blueberry, cantaloupe, raisin, prune and fruit juices. Vegetable was defined as a composite score of all the vegetable items, including cruiferous vegetables, dark yellow vegetables, tomatoes, green leafy vegetables, legumes, and other vegetables such as corn, mixed vegetables, celery, eggplant, mushroom and beet.
↵† Whole grain includes dark bread, whole-grain breakfast cereal, popcorn, cooked oatmeal, wheat germ, brown rice, bran and other grains (e.g., bulgar, kasha, couscous). Breakfast cereal with ≥25% whole grain or bran content by weight was classified as whole grain.