approaching significancep = 0.0410
Still, whole grain pasta (5.9%, p = 0.0063), fish and shellfish (5.9%, p = 0.0063), processed meat (5.9%, p = 0.0063), and eggs (5.9%, p = 0.0063) were significant contributors, with lean meat also approaching significance (5.9%, p = 0.0410).