BCAA levels were negatively associated with vegetables (standardized β = −0.029, p = 0.088; −0.051, p = 0.003; −0.038, p = 0.043 for leucine, isoleucine, and valine, respectively), dairy (−0.037, p = 0.029; −0.063, p < 0.001; −0.041, p = 0.028), and fruit (−0.031, p = 0.084; −0.039, p = 0.030; −0.041, p = 0.034), and a positive trend was observed for meat and meat-derived products, but the associations did not reach statistical significance.
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Circulating Levels of Branched-Chain Amino Acids Are Associated with Diet: A Cross-Sectional Analysis.
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