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BMC Nutrition

Open Access

Erratum to: Associations between dietary patterns and biomarkers of nutrient status and cardiovascular risk factors among adolescents in Germany: results of the German Health Interview and Examination Survey for Children and Adolescents in Germany (KiGGS)

  • Almut Richter1Email author,
  • Martina Rabenberg1,
  • Julia Truthmann1,
  • Christin Heidemann1,
  • Jutta Roosen2,
  • Silke Thiele3 and
  • Gert B. M. Mensink1
BMC NutritionBMC series – open, inclusive and trusted20173:14

https://doi.org/10.1186/s40795-017-0133-7

Received: 9 January 2017

Accepted: 30 January 2017

Published: 3 February 2017

The original article was published in BMC Nutrition 2017 3:4

Erratum

In the original publication of this article [1], Table 2 was published incorrectly. The cell in the “Cake/cookiesa” row under the column “‘Healthy’” should have been left blank. This value should have been listed one cell to the right, in the column “‘Western and traditional’”.
Table 2

Dietary patterns among 12- to 17-year-old adolescents in Germany

 

Dietary patterns

 

boys (N = 2646)

girls (N = 2551)

 

'western'

'traditional‘

'healthy'

'western and traditional'

'healthy'

Salty snacks

0.66

  

0.57

 

Burger/Sausages/Doner kebab

0.64

  

0.54

 

French fries

0.61

  

0.57

 

Nuts

0.59

−0.20

   

Dessert/ Ice-Cream

0.49

  

0.54

 

Pancakes

0.49

  

0.47

 

Eggs

0.39

  

0.42

 

Cake/cookiesa

0.38

0.22

 

0.41

 

Soup

0.34

 

0.27

0.24

0.25

Pasta/Rice

0.33

 

0.26

0.22

0.28

Chicken

0.31

  

0.25

0.28

Confectioneryb

0.30

0.25

 

0.41

 

Other vegetablesc

0.27

 

0.41

 

0.39

Potatoes

0.22

0.27

 

0.39

 

Fish

0.22

  

0.27

 

Meat

0.21

0.44

 

0.28

 

White breadd

 

0.55

 

0.36

 

Processed meat

 

0.55

 

0.21

0.30

Margarine

 

0.43

  

0.32

Butter

 

0.42

  

0.22

Soft drinkse

 

0.39

−0.25

0.32

 

Jame

 

0.39

 

0.32

 

Cheesef

 

0.36

0.34

 

0.48

Ketchup

 

0.35

 

0.25

 

Milk

 

0.26

  

0.25

Breakfast cereals

 

0.26

  

0.24

Wholemeal bread

 

0.25

0.48

 

0.52

Fruitsg

  

0.58

 

0.49

Salad vegetables

  

0.54

 

0.47

Waterh

  

0.33

 

0.30

Yoghurt other milk products

  

0.31

 

0.33

Teai

  

0.31

 

0.31

Juices

  

0.25

 

0.29

Coffee

     

Variance explained

11.3

5.8

4.7

9.90

5.60

*Factor loadings with absolute values < 0.2 are not shown for clarity, absolute values > 0.35 are underlined

acake, pastries, cookies

bchocolate, other sweets like candy or fruit gums

ccooked fresh vegetable, canned or frozen vegetable

dwheat bread, mixed bread, bread rolls

elemonade, energy drinks

ejam, honey, hazelnut spread

fcheese, cream cheese

gfresh and canned fruits

hmineral water, tap water

iherb tea, fruit tea

Factor loadings for food groups

Please see below for the corrected table:

Notes

Declarations

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

Authors’ Affiliations

(1)
Department of Epidemiology and Health Monitoring, Robert Koch Institute Berlin
(2)
Chair of Marketing and Consumer Research, TUM School of Management München, Technische Universität
(3)
Department of Food Economics and Consumption Studies, Christian-Albrechts-Universität Kiel

Reference

  1. Richter A, et al. Associations between dietary patterns and biomarkers of nutrient status and cardiovascular risk factors among adolescents in Germany: results of the German Health Interview and Examination Survey for Children and Adolescents in Germany (KiGGS). BMC Nutrition. 2017;3:4. doi:10.1186/s40795-016-0123-1.View ArticleGoogle Scholar

Copyright

© The Author(s). 2017

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