[Comparative analysis of certain nutritional parameters of fat in food rations of various population groups. III. Use of correlation and regression analysis for assessment of the nutritional quality of fat].

Correlation and regression analysis demonstrated a high degree of correlation between saturated and monounsaturated fats, on the one hand, and the absolute fat content, and lower correlation with polyunsaturated fats. The increase of fat content raised the saturated fat content in the daily food rations of mental and physical workers with the lowest rise of polyunsaturated fatty acids. The rise of the per cent share of saturated fatty acids was always at the expense of monosaturated fatty acids whose content decreased. A similar change was observed in polyunsaturated fatty acids. From the standpoint of nutrition another unfavourable finding was the demonstrated negative correlation between monosaturated and polyunsaturated fatty acids.