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Table 3 Regression coefficients and adjusteda odds ratios of diet-related cardiometabolic multi-morbid households relative to 100 kcal per capita, per month, estimated by various residual modelsb, for purchases from 3 cal sources, fiber, sodium, and calories from all food & drinksc and when grouped into perceived healthyd & unhealthye

From: Quantifying differences in packaged food and drink purchases among households with diet-related cardiometabolic multi-morbidity: a cross-sectional analysis

 

Included

B × 100 kcal

Odds Ratio

Standard Error

95% Confidence Interval

P Value

Across all 13 Food & Drink Categories

 

Excluded

Fat

0.01

1.01

0.00

1.00, 1.02

0.002g

Model 1

Protein

Carbohydrates

0.01

1.01

0.00

1.00, 1.02

0.000 g

Fiber Residual

−0.03

0.97

0.01

0.95, 0.99

0.007 g

Sodium Residual

0.11

1.12

0.01

1.01, 1.15

0.000 g

Calories

0.00

1.00

0.00

1.00, 1.00

0.000 g

Model 2

Carbohydrates

Fat

−0.00

0.99

0.00

0.99, 1.00

0.546

Protein

−0.01

0.99

0.00

0.98, 1.00

0.003 g

Fiber Residual

−0.03

0.97

0.01

0.95, 0.99

0.011 g

Sodium Residual

0.11

1.11

0.01

1.09, 1.14

0.000 g

Calories

0.00

1.00

0.00

1.00, 1.00

0.000 g

Model 3

Fat

Protein

−0.01

0.99

0.00

0.98, 1.00

0.031

Carbohydrates

0.00

1.00

0.00

0.99, 1.01

0.256

Fiber Residual

−0.03

0.97

0.01

0.95, 0.99

0.006 g

Sodium Residual

0.11

1.12

0.01

1.09, 1.14

0.000 g

Calories

0.00

1.00

0.00

1.00, 1.00

0.000 g

Across Perceived Healthy Food & Drink Categories

 

Excluded

Fat

−0.00

0.99

0.01

0.99, 1.01

0.833

Model 1a

Protein

Carbohydrates

−0.00

0.99

0.01

0.99, 1.01

0.799

Fiber

−0.02

0.98

0.01

0.96, 1.00

0.092

Sodium

0.08

1.08

0.01

1.06, 1.12

0.000 g

Healthy Calories

0.00

1.00

0.00

1.00, 1.00

0.184

Model 2a

Carbohydrates

Total Fat

0.00

1.00

0.00

0.99, 1.01

0.992

Protein

0.00

1.00

0.01

0.99, 1.01

0.751

Fiber

−0.02

0.98

0.01

0.96, 1.00

0.067

Sodium

0.08

1.08

0.01

1.06, 1.11

0.000 g

Healthy Calories

0.00

1.00

0.00

1.00, 1.00

0.184

Model 3a

Fat

Protein

0.00

1.00

0.01

0.99, 1.01

0.776

Carbohydrates

0.00

1.00

0.00

0.99, 1.01

0.986

Fiber

−0.02

0.99

0.01

0.96, 1.00

0.080

Sodium

0.08

1.09

0.01

1.06, 1.11

0.000 g

Healthy Calories

0.00

1.00

0.00

1.00, 1.00

0.183

Across Perceived Unhealthy Food & Drink Categories

 

Excluded

Fat

0.04

1.04

0.01

1.02, 1.06

0.000 g

Model 1b

Protein

Carbohydrates

0.04

1.04

0.01

1.02, 1.05

0.000 g

Fiber

−0.00

0.99

0.01

0.98, 1.02

0.825

Sodium

0.11

1.13

0.01

1.01, 1.16

0.000 g

Unhealthy Calories

0.00

1.00

0.00

1.001, 1.002

0.000 g

Model 2b

Carbohydrates

Fat

−0.00

0.99

0.00

0.99, 1.00

0.469

Protein

−0.04

0.97

0.01

0.95, 0.99

0.001 g

Fiber

−0.01

0.99

0.00

0.97, 1.01

0.374

Sodium

0.12

1.12

0.02

1.09, 1.16

0.000 g

Unhealthy Calories

0.00

1.00

0.00

1.00, 1.00

0.000 g

Model 3b

Fat

Protein

−0.03

0.97

0.01

0.95, 0.99

0.004 g

Carbohydrates

0.00

1.00

0.00

0.99, 1.01

0.214

Fiber

−0.01

0.99

0.01

0.97, 1.01

0.380

Sodium

0.12

1.12

0.02

1.09, 1.16

0.000 g

Unhealthy Calories

0.00

1.00

0.00

1.00, 1.00

0.000 g

  1. aModels adjusted for household size, head(s) of household BMI, maximum age for head(s) of household, self-identified race/ethnicity of household, maximum education attainment for head(s) of household, household income, marital status, physical activity, year of data collection, and average total calories per capita available from categories of packaged foods and drinks perceived to be healthy and unhealthy in the home each month
  2. bNutrient residuals for energy bearing nutrients computed using linear regression: kcal of each nutrient over all packaged foods and drinks purchased per month was regressed on the average total calories over all packaged foods and beverages purchased per month. Nutrient residuals are independent of total calories. Point estimates for nutrient residuals reflect a 100-kcal per capita increase. For perceived healthy and unhealthy food and drink categories, the same methods described above were used, separately for healthy and unhealthy categories
  3. cNutrient residuals for sodium and fiber computed using linear regression: grams (or milligrams) of each nutrient over all packaged foods and drinks purchased per month was regressed on the average total calories over all packaged foods and drinks purchased per month. Nutrient residuals are independent of total calories. Point estimates for nutrient residuals reflect an increase per each 0.5 standard deviation per each residual. For sodium and fiber from perceived healthy and unhealthy food and drink categories, the same methods described above were used, separately for healthy and unhealthy categories
  4. d13 food categories include: CSDs, cereals, crackers, ice cream, milk, juices, salty snacks, soup, cheese, cookies, frozen dinners, processed meats, yogurt
  5. ePerceived Healthy = Cereal, cheese, crackers, juices, milk, soup, and yogurt
  6. fPerceived Unhealthy = cookies, CSDs, ice cream, frozen dinners, processed meats, and salty snacks
  7. g Statistically significant using Holm’s step-down approach for multiple comparisons