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Table 4 Consumer proportion for cakes, fruits, sugar/sweets, bread and alcoholic beverages in snacks a in all participants (n = 1787) and according to BMI and education (n = 1753)

From: The contribution of snacks to dietary intake and their association with eating location among Norwegian adults – results from a cross-sectional dietary survey

 

Percentage of participants who consumed the food group as a snacka

Food groupb

All participants n = 1787

BMI

Educational level

  

BMI < 25 kg/m2n = 888

BMI ≥ 25 kg/m2n = 865

pc

High school or less n = 829

University/college n = 924

pc

 

%

%

%

 

%

%

 

Cakes

38

38

38

0.23

35

41

0.036

Fruits

68

71

65

0.053

62

73

<0.001

Sugar/sweets

57

61

52

0.25

55

58

0.82

Bread

35

37

33

0.97

35

35

0.33

Alcoholic beverages

18

20

16

0.025

17

19

0.17

  1. BMI, body mass index.
  2. aOnly snacks ≥50 kJ are included.
  3. b“cakes” include buns, muffins, waffles, cookies, cream cakes and other cakes, “fruits” include fresh fruits and berries, “sugar/sweets” include sugars, syrup, honey, chocolates, and sweets, “bread” includes regular bread, rolls, crisp bread, crackers and tortillas.
  4. cLogistic regression (consuming or not consuming each food group as a snack was used as a dichotomous dependent variable) adjusted for gender, BMI, educational level, age group, interest in a healthy diet, smoking habit and whether the participant was characterized as an under-reporter of energy intake.